1/2 a kilo of fish fillets,
let your economy and the season help you decide whether to use
cod, catfish or flounder. Frozen fillets will do nicely as well.
1 half whipped egg
3 table spoons of dry bread crumbs
3 table spoons of butter or margarine
small fried tomatoes
Clean and dry the fish fillets and turn them in a mix of the half whipped eggs and bread crumbs then fry them golden brown and put them on a heated dish. Fry the bananas quickly in a clean pan and place them on top of the fish. Garnish with the tomatoes, lemons and parsley. Serve with boiled potatoes.
Start the meal with glazed liver paste canapés and serve fresh fruit as desert.
From the Norwegian magazine "Alt For Damene", No 5, February 2nd, 1957