Roasted Striped Bass With Red Pepper-Spanish Paprika Sauce With Batter Fried Potatoes
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Spanish Paprika1 cup
Red Wine Vinegar1 tbsps
Honey1 cup
Olive Oil1
Salt3 cup
Beer1 large
Egg (lightly beaten)1 cup
Milk1.25 cups
All-Purpose Flour1 tbsp
Butter (melted)2 tbsps
Thyme Leaves (fresh)1 cup
Seasoned Flour4 cups
Peanut OilDirections:
1
Add the thyme to the beer batter
2
Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes
3
Remove from the heat
4
In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well
5
Slowly add the oil and blend until emulsified
6
Season with salt and pepper
7
For the Bass: Preheat the oven to 400 degrees F
8
Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone
9
Season to taste with salt and pepper
10
Place a large roasting pan on a burner over high heat
11
When pan is hot add oil
12
Heat oil to almost smoking
13
Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side
14
When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish
15
Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce
16
For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well
17
Add salt and pepper to taste
18
Place the batter and the seasoned flour in 2 separate bowls
19
Season the potato slices with salt and pepper to taste
20
In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact
21
Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes
22
Drain on paper towels and season with salt and pepper to taste