Fish Fillet with Crisp Chips
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the salsa
- 2 ripe Avocados (pitted, flesh removed and mashed)
- 3 ripe Tomatoes (diced)
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 1 clove garlic cloves (crushed)
- For the chips
- 2 large potatoes
- ⅞ cup vegetable oil
- For the fish
- 4 fish fillets (skinned, ready-to-cook, approx. 160 g each)
- flour
- 2 Tbsps vegetable oil
- 2 ½ Tbsps butter
Preparation steps
1.
To make the salsa, mix together the avocados, tomatoes, lemon juice and the olive oil and season with salt and ground black pepper. Stir in the garlic.
2.
To make the potato chips, use a potato peeler to scrap thin strips off the potatoes and wash them under running water. Pat dry on kitchen paper and fry in hot oil until golden yellow. Pat dry again and season with salt and ground black pepper.
3.
Season the fish with salt and ground black pepper, dust with a little flour and fry in hot oil on all sides. Reduce the heat, add the butter and coat the fish with it.
4.
Arrange the salsa on plates, top with a piece of fish and serve with the potato chips.
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