Barramundi With Macadamia And Lemon Myrtle Crust - cooking recipe

Ingredients

1 cup all-purpose flour
salt and pepper
1 egg
1 cup macadamia nuts, ground to breadcrumb consitency
2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
oil (for frying)

Preparation

Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.