Black Scabbard with Fried Banana

Method

• Season the fish fillets with salt, black pepper, minced garlic and lemon juice.
• Thoroughly coat the fish in flour after which beat the eggs, coating the fish again. Then, coat the fillets with breadcrumbs.
• In a large pan, heat the oil.
• Place the fillets in hot oil and fry until they turn golden brown. Remove the filets from the pan and use a paper towel to soak up the excess oil.
• In a separate pan, melt the butter and fry the bananas for two minutes on each side.
• Serving Suggestions: Place the fillets on individual plates and top with the banana. Pair with sweet potatoes, fried maize and seasonal vegetables.