lemon juice
salt and white pepper
2 beaten eggs
1 cup toasted crumbs
½ cup desiccated coconut (see below)
Butter and oil for frying (about 2 tbsp each)
4 bananas
Season soles with a little lemon juice, salt and pepper. Dip in egg, then coat with breadcrumbs and coconut, mixed. Fry in hot butter and oil until golden being careful not to let butter burn. Drain and place on serving platter.
Cut bananas in half, sprinkle with lemon juice and fry gently in the pan in which the sole was cooked, until soft but not squishy, adding more butter if necessary. Place two halves on each sole, and serve at once.
Goes well with mashed potatoes and a salad.
To make breadcrumbs.
In a blender, place a few stale pieces of bread. Zing down. Spread the crumbs out on an oven tray. Place under a hot grill for about 30 seconds. Shake up and repeat for 20 seconds, then 10 seconds. Et voila – you have some toasted breadcrumbs. Be careful not to burn it!
Cut bananas in half, sprinkle with lemon juice and fry gently in the pan in which the sole was cooked, until soft but not squishy, adding more butter if necessary. Place two halves on each sole, and serve at once.
Goes well with mashed potatoes and a salad.
To make breadcrumbs.
In a blender, place a few stale pieces of bread. Zing down. Spread the crumbs out on an oven tray. Place under a hot grill for about 30 seconds. Shake up and repeat for 20 seconds, then 10 seconds. Et voila – you have some toasted breadcrumbs. Be careful not to burn it!
This recipe for sole comes from Lannice Snyman and Anne Klarie’s wonderful book, Free from the Sea: The South African Seafood Cookbook (Don Nelson, Cape Town 1982). 
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