Cut snapper into 3”pieces and set aside.
Beat eggs in a large bowl and set aside.
Mix flour, salt and pepper in another bowl, set aside.
Mix chopped macadamia nuts and bread crumbs in a third bowl and set aside.
In flour bowl, dust 4 pieces of snapper at a time, then dip in egg wash.
Remove the pieces from the egg wash and press into macadamia nut and bread crumb crust. Crust completely. Set aside.
Continue process until all fish is breaded.
In a large sauté pan, heat oil on medium high, to 350 degrees, or until a piece of bread crumbs bubbles.
Carefully cook 6 pieces of crusted snapper at a time, turning over once, until golden brown and cooked through, about 6 minutes. Set aside on paper towel.
Pour all ingredients into a bowl and stir to combine.
Serve over hot fish.
Can be made a few hours ahead.