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.