(3) Low Carb Macadamia Nut Crusted Walleye Fillets with a Lemon Butter Sauce

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Low Carb Macadamia Nut Crusted Walleye Fillets with a Lemon Butter Sauce

Recipe by Indiana Mommy - Cooking From the Heart Land

subheading: Macadamia Nut Crusted Walleye:

subheading: Ingredients:

4 Walleye Fillets deboned and cut into 3 to 4 inch pieces

Enough coconut oil to have it at ¼ inch height on your pan

1 cup coconut flour

2 eggs

½ cup heavy cream

1 ½ cups finely chopped unsalted macadamia nuts

1 teaspoon dried thyme

1 teaspoon dried garlic

1 teaspoon dried parsley

Sea salt and freshly cracked pepper to taste

Set up a 3 step breading station. In the first section combine coconut flour with salt, pepper, ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon dried garlic and mix well. In the second station combine 2 eggs with the heavy cream and mix well, season with salt and pepper. In the third station take the macadamia nuts and combine with 1/2 teaspoon coconut flour, ½ teaspoon dried parsley, ½ teaspoon dried garlic, ½ teaspoon dried thyme, salt and pepper and mix well. Make sure there aren’t any large chunks of nuts in there. Warm the coconut oil on the stove over medium heat until about 350 degrees Fahrenheit. Dredge each piece of fish into the coconut flour mixture, then the egg mixture, then the nut mixture and put into the oil. Cook for about 2 minutes per side and then put on a wire rack lined baking sheet. When all the pieces are done browning, put them in a 325 degrees Fahrenheit oven for 10 minutes to cook the middle all the way through. Set up a 3 step breading station. In the first section combine coconut flour with salt, pepper, ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon dried garlic and mix well. In the second station combine 2 eggs with the heavy cream and mix well, season with salt and pepper. In the third station take the macadamia nuts and combine with ½ teaspoon coconut flour, ½ teaspoon dried parsley, ½ teaspoon dried garlic, ½ teaspoon dried thyme, salt and pepper and mix well. Make sure there aren’t any large chunks of nuts in there. Warm the coconut oil on the stove over medium heat until about 350 degrees Fahrenheit. Dredge each piece of fish into the coconut flour mixture, then the egg mixture, then the nut mixture and put into the oil. Cook for about 2 minutes per side and then put on a wire rack lined baking sheet. When all the pieces are done browning, put them in a 325 degrees Fahrenheit oven for 10 minutes to cook the middle all the way through.

This breading browns very quickly, so don’t walk away. Also, do not let the fish sit in the egg mixture after the coconut flour mixture, just quickly dredge, then dip, then dredge. The coconut flour is extremely absorbent and will take on too much of the liquid mixture if allowed to sit in it for too long.

You could easily make this dish using avocado oil to fry in and almond flour as the first step in the 3-step breading.

subheading: Lemon Butter Sauce:

Melt 6 tablespoons of butter. Add in the juice of 1 lemon. Add in ¼ teaspoon dried thyme, dried parsley, and dried garlic. I used salted butter so I didn’t add salt but you should if you are using unsalted butter. Also, add in freshly cracked pepper. Mix to combine.

Nutrition Facts

Servings 4.0

Amount Per Serving

calories 745

% Daily Value *

Total Fat 46 g 71 %

Saturated Fat 32 g 161 %

Monounsaturated Fat 1 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 418 mg 139 %

Sodium 562 mg 23 %

Potassium 5 mg 0 %

Total Carbohydrate 11 g 4 %

Dietary Fiber 5 g 20 %

Sugars 1 g

Protein 67 g 134 %

Vitamin A 18 %

Vitamin C 9 %

Calcium 2 %

Iron 14 %

note: The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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