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    • Black Scabbard with Fried Banana

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 246; Fat 16g; Carbs 7g; Sugars 5g; Fibre 5g; Protein 24g; Sodium 1.87g
    Black scabbard fish are marine fish species, living in the great depths of the Atlantic Ocean. The dish is common and can be found in most restaurants in Madeira. It is mainly popular for breakfast or as a quick lunch.
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    Ingredients

    • 4 scabbard fillets
    • salt and pepper to taste
    • Several cloves of garlic
    • Lemon juice
    • 2 eggs
    • A cup of bread crumbs
    • 4 Madeira bananas

    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.

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