Banana Sole

Directions

1. 1
   Slice bananas lengthwise.
2. 2
   Remove bones from fish if needed.
3. 3
   Heat oil on medium-high heat.
4. 4
   Dredge fish in flour and shake off excess, then dip in eggs.
5. 5
   Place battered fish in hot oil. Flip when ready.
6. 6
   Remove from pan when cooked and keep warm on a plate.
7. 7
   Repeat the same process with the bananas, flour, egg and cook.
8. 8
   Sauce.
9. 9
   This is a basic Francese Sauce.
10. 10
    Saute shallots in oil until soft.
11. 11
    Add white wine and lemon juice and let reduce by 1/4.
12. 12
    Add chicken stock and bring to boil, then reduce to a simmer.
13. 13
    Mix cornstarch with about a 1/4 cup of water.
14. 14
    Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
15. 15
    Serve over a bed of rice and top with parsley.