Crispy Fish with Vegetables and Bananas

Ingredients

• Frittieröl
• 2 red bell peppers
• 700 g fish fillet
• 2 tbsp flour
• 2 Eggs
• 4 Tbsp breadcrumbs
• 2 tbsp crushed cornflakes
• 8 small bananas
• 1 tsp butter
• 2 onions
• 2 limes
• 3 stalks cilantro
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 100°C. Prepare the fryer and heat it to 180°C.

2. 2.

   Wash the bell peppers, halve them, remove seeds and inner membranes. Thinly peel with a paring knife and cut into wide strips. Fry in a small amount of oil over gentle heat.

3. 3.

   Cut the fish fillets into strips and dust with flour. Whisk the eggs together in a shallow dish. Mix the breadcrumbs with the cornflakes and spread on a flat plate. Dip the fish first in egg, then in breadcrumb mixture, and fry portions until golden yellow in the prepared fryer; keep warm in the preheated oven.

4. 4.

   Peel the bananas and cut them lengthwise in half, sauté in butter. Peel the onions and slice into fine rings. Wash the limes, slice one thinly and quarter the other. Squeeze juice from the second lime. Wash the cilantro, shake dry and chop finely. Mix with lime slices and juice.

5. 5.

   Combine the bananas with the fried fish and bell peppers. Fold in onion rings and spread on a plate. Pour the lime‑cilantro mixture over and serve.