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Jamaican Red Snapper with Pan-Fried Banana

Prep time 15 mins
Cook time 17 mins
Yield 4 Servings

Ingredients

  • 1 cup plain dried bread crumbs
  • 2 teaspoons five-spice powder
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/8 to 1/2 tsp. cayenne pepper
  • 2 eggs
  • 1 1/2 pounds small red snapper or grey sole fillets
  • 6 tablespoons vegetable oil,for frying
  • 4 firm bananas
  • Lime wedges, for serving

Nutrition Information

  • calories 614
  • fat 28 g
  • satfat 5 g
  • protein 43 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 170 mg
  • sodium 824 mg

How to Make It

  1. In a shallow bowl, toss together bread crumbs, 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 them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.

  2. In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.

  3. In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.