Black Scabbard with Fried Banana

Method

• Step-by-Step Method: Black Scabbard with Fried Banana
• Pat the black scabbard fillets dry with paper towels
• Season each fillet lightly with salt and pepper on both sides
• Peel several garlic cloves and slice them thinly
• Squeeze lemon juice into a small bowl and set aside
• Crack the eggs into a separate bowl and beat them well
• Pour the breadcrumbs onto a plate for coating
• Carefully peel the Madeira bananas but do not slice yet
• Heat a non-stick pan with a small amount of oil over medium heat
• While the pan heats, dip each fillet first into the beaten egg, then coat evenly with breadcrumbs
• When the pan is hot, add sliced garlic and sauté until fragrant, then remove garlic to avoid burning
• Place the crumbed fillets into the pan and cook gently for 2–3 minutes on each side until golden and cooked through, then remove and place on a plate lined with paper towel
• In a separate pan or after cooking the fish, add a fresh little oil if needed and heat over medium
• Add the whole peeled bananas and fry until lightly golden and softened, turning gently to avoid breaking
• Drizzle a little lemon juice over the fried bananas during the final minute of cooking
• Arrange the crispy black scabbard fillets on each serving plate, placing a fried banana alongside each fillet
• Optionally, garnish with a few crisped garlic slices and an extra squeeze of lemon juice
• Serve immediately while hot, accompanied by a fresh salad if desired for color contrast