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Pollock fillet with bananas

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Ingredients for 4 servings:

  • 4 fish fillets (pollock fillets) each 200 g
  • 3 tbsp flour
  • 1 egg(s)
  • 7 tbsp breadcrumbs
  • 3 tbsp butter, for the pan
  • 3 banana(s), in diagonal slices
  • 4 cocktail fruits (cherries)
  • 1 tbsp butter, for the bananas
  • 3 tsp curry powder
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Salt and pepper the fish fillet, coat in flour, then in beaten egg and breadcrumbs, and fry in a buttered pan for about 5 minutes on each side until crispy. Gently heat the diagonally sliced ​​bananas in the fish fat and additional butter with the cherries, turning them over, and dust with curry powder. Distribute the fruit over the fish fillets and serve immediately. Serve with curry rice and leaf salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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