Jamaican Red Snapper with Pan-Fried Banana |
|
 |
Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Ingredients:
1 cup plain dried bread crumbs |
2 teaspoons five-spice powder |
1 teaspoon dried thyme, crumbled |
1 teaspoon ground allspice |
1 teaspoon kosher salt |
1/8 to 1/2 tsp. cayenne pepper |
2 eggs |
1 1/2 pounds small red snapper or grey sole fillets |
6 tablespoons vegetable oil,for frying |
4 firm bananas |
lime wedges, for serving |
Directions:
1. In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
2. In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
3. In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.
|
|