Jamaican Red Snapper with Pan-Fried Banana

  • Yield: 4 Servings


  • 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 none to 1/2 tsp. cayenne pepper
  • 2 none eggs
  • 1 1/2 pounds small red snapper or grey sole fillets
  • 6 tablespoons vegetable oil,for frying
  • 4 none firm bananas
  • none Lime wedges, for serving


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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 614none
  • Fat: 28g
  • Saturated fat: 5g
  • Protein: 43g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Cholesterol: 170mg
  • Sodium: 824mg

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Jamaican Red Snapper with Pan-Fried Banana Recipe