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Ingredients
- 3 Tbsp. Spanish paprika
- 1/4 c. red wine vinegar
- 1 Tbsp. honey
- 3 x red bell peppers roasted, peeled,
- Â Â seeded and coarsely minced
- 3/4 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 x striped bass - (1 lb ea) scaled, gutted
- 1/4 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 c. beer
- 1 lrg egg lightly beaten
- 1/4 c. lowfat milk
- 1Â 1/4 c. all-purpose flour
- 1 Tbsp. butter melted
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. fresh thyme leaves
- 1/2 c. seasoned flour
- 10 med new potatoes cooked till just
- Â Â tender and sliced 1/8"-thick
- 4 c. peanut oil
Directions
- Red Pepper-Spanish Paprika Sauce: Toast the paprika in a small skillet over medium heat till the aroma emerges and the color deepens, about 2 min. Remove from the heat.
- In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add in the oil and blend till emulsified. Season with salt and pepper.
- For the Bass: Preheat the oven to 400 degrees. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper.
- Place a large roasting pan on a burner over high heat. When pan is warm add in oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear till golden, about 1 to 2 min per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 min, depending on the size of the fish.
- Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
- For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, lowfat milk, flour, and melted butter and mix well. Add in salt and pepper to taste. Add in the thyme to the beer batter.
- Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute/fry pan over medium heat, heat the oil to 375 degrees or possibly till a drop of batter sizzles on contact.
- Dredge the potato slices in the flour, dip them in the batter, and fry in batches till golden on both sides, about 2 min. Drain on paper towels and season with salt and pepper to taste.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Roasted Striped Bass With Red Pepper-Spanish Paprika Sauce With Batter Fried Potatoes."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 675g | |
| Recipe makes 8 servings | |
| Calories 1696 | |
| Calories from Fat 1255 | 74% |
| Total Fat 141.92g | 177% |
| Saturated Fat 24.13g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 153mg | 6% |
| Potassium 1819mg | 52% |
| Total Carbs 70.35g | 19% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.14g | 5% |
| Protein 37.97g | 61% |
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