John Myers
Ingredients for 4 servings:
- 4 fish fillets (espada or black scabbardfish)
- 2 garlic cloves
- ½ lemon(s), the squeezed juice
- Salt
- pepper
- 2 eggs
- Flour
- Breadcrumbs
- Olive oil for frying
- 4 bananas (preferably baby bananas, as they have a more intense flavor)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Espada com banana, Black scabbard
Thaw the fish fillets (if frozen, first), wash them under running water, and then pat them dry. Tip: If you can’t find espada fish fillets (they’re hard to come by in Germany), any other white-fleshed, boneless fish will do in a pinch. Peel and crush the garlic cloves. Whisk the two eggs. Divide the eggs, flour, and breadcrumbs between three plates. Season the fish on both sides with salt, pepper, garlic, and lemon juice. Coat the fillets first in flour, then in the beaten egg, and finally in breadcrumbs. Fry in hot olive oil on both sides for about 2-3 minutes until golden brown. Remove the cooked fillet from the pan, and fry the peeled and halved bananas in the still-hot oil. Arrange the fish on plates and serve garnished with two banana halves for each fillet. This goes well with boiled potatoes and caramelized vegetables such as sugar snap peas and carrot sticks (fry in butter or oil, add salt, sprinkle with 1 teaspoon of sugar and let it caramelize).
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