1. Preheat the oven to 400.
2. Place the macadamia nuts in a mini food processor and blend until it is a coarse meal.
3. Add the almond flour, salt, and pepper to the macadamia nuts and pulse until well blended.
4. Spread the macadamia nut mixture on a dinner plate or tray.
5. In a medium bowl whisk the eggs until well blended.
6. Pat the walleye fillets dry with a paper towel and season with salt.
7. Dredge a fillet through the egg then coat it with the nut mixture.
8. Place the fillet on a clean dinner plate or tray and repeat with remaining fillets.
9. Heat 1/4 inch of oil or ghee in a cast iron pan or large skillet over medium-high heat until hot.
10. Place 2 fillets in the pan and fry until the underside is golden, about 3-4 minutes.
11. Gently flip the fillets and repeat on the other side.
12. Place the browned fillets on a sheet pan lined with parchment paper and repeat with the remaining fillets.
13. Bake in the preheated oven for 10-12 minutes or until cooked through.
14. Garnish with the fresh dill and serve with lemon wedges and tartar sauce (recipe below).

Tartar Sauce Directions:

1. Place all the ingredients in a small bowl and combine.
2. Adjust seasoning to taste.
3. Store any leftovers in a sealed container in the refrigerator for up to 10 days.