Lemon butter-grilled angelfish fillets with beetroot and carrot chips

July 13, 2015 (Last Updated: January 11, 2019)
Lemon butter-grilled angelfish fillets with beetroot and carrot chips recipe

Recipe by Sarah Dall

Print Recipe

Lemon butter-grilled angelfish fillets with beetroot and carrot chips

Serves: 2
Cooking Time: 30 mins

Ingredients

  • 2L sunflower oil
  • 2 beetroots, washed
  • 2 carrots, washed
  • pinch salt
  • 50g butter
  • 2 x 200g angelfish fillets
  • 7 fresh sage leaves
  • sea salt and freshly ground black pepper, to taste
  • 2 lemon wedges, to serve

Instructions

1

Heat the oil in a medium-size deep pot or deep-fryer to 180°C. Using a mandolin or peeler, thinly slice the beetroots into rounds and the carrots into long strips.

2

Once the oil is ready, fry the beetroot and carrot slices until crisp, 2 minutes. Remove from oil and drain on paper towel. Season with salt to taste.

3

Heat the butter in a large frying pan over medium heat until it starts to turn nut brown in colour. Add the fish fillets, sage, seasoning and fry, 3 minutes on each side. Remove from pan and plate, topping with the remaining sage butter. Serve hot with a side of vegetable crisps and lemon wedges for squeezing.

 

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July 13, 2015 (Last Updated: January 11, 2019) By
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