Summary

Ingredients

• 4 fish fillet (s) (espada or black scabbard fish)
• 2 cloves of garlic)
• ½ lemon (s), the squeezed juice from it
• salt
• pepper
• 2 egg (s)
• Flour
• breadcrumbs
• Olive oil for frying
• 4 banana (s) (preferably baby bananas, as they are more flavorful)

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Instructions

1. If frozen, defrost the fish fillets. Wash under running water and pat dry.
2. Peel and squeeze the 2 garlic cloves. Whisk the 2 eggs together.
3. Set up a breading station: place flour, beaten egg, and breadcrumbs on 3 separate plates.
4. Season the fish fillets on both sides with salt, pepper, squeezed garlic, and lemon juice.
5. Coat each fillet in flour, shaking off excess, then dip in beaten egg, then coat in breadcrumbs.
6. Heat olive oil in a large pan over medium-high heat. Fry the breaded fish fillets for 2-3 minutes per side until golden brown.
7. Remove the cooked fish and set aside.
8. Peel the bananas and halve them. Fry in the same hot oil, turning occasionally, for 2-3 minutes until golden.
9. Arrange the fish on serving plates and garnish each fillet with two banana halves.

Recipe Notes

This goes well with boiled potatoes and caramelized vegetables such as snow peas and carrot sticks (fry in butter or oil, season with salt, sprinkle with 1 teaspoon of sugar and let caramelize).