Jamaican Red Snapper with Pan-Fried Banana

In a shallow bowl, combine the breadcrumbs, five-spice powder, thyme, allspice, salt, and cayenne pepper. In a second shallow bowl, beat the eggs with a fork. Roll the fish fillets one at a time in the crumbs, then dip in the beaten eggs to coat, then coat again with the crumble mixture; place on a plate.In a large skillet, heat 2 tablespoons of oil over medium-high heat until tender. Add half of the fish and cook until golden brown and crisp on the bottom, 2-3 minutes; flip and cook until crisp on the other side, another 2-3 minutes. Transfer the fish to a plate and keep in the warm oven while you cook the remaining fish and add another 2 tablespoons of oil.In a large nonstick skillet, heat the remaining 2 tablespoons. Heat the oil over medium-high heat. Cut the bananas into 1/3-inch-thick slices and saute in the pan until golden brown on both sides, about 4 minutes. Serve the bananas and lime wedges with the fish.