Jamaican Red Snapper with Pan-Fried Bananas
Ingredients
- 1 ½ pounds Snapper fillet
- 1 cup plain dried breadcrumbs
- 2 tsp five-spice powder
- 1 tsp dried thyme crumbled
- 1 tsp ground allspice
- 1 tsp kosher salt
- ½ tsp cayenne pepper
- 2 eggs
- 6 tbsp vegetable oil
- 4 firm bananas
- lime wedges for serving
Instructions
- In a shallow bowl, toss together breadcrumbs, 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 in beaten eggs to coat, and coat again with breadcrumb mixture. Set aside on a plate.
- In a large skillet, heat 2 tbsp oil over medium heat until hot.
- Add fish and cook until golden and crisp on bottom, 2-3 minutes. Turn and cook until crisp on the other side. Do not overcrowd pan. Transfer fish to plate and keep warm.
- In another pan, heat 2 tbsp oil over medium high heat.
- Slice bananas ⅓ inch thick and pan fry until golden on both sides, about 4 minutes.
- Serve bananas and lime wedges with fish.