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Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes (Bobby Flay) Recipe

Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes (Bobby Flay) Recipe

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Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes (Bobby Flay)

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Ingredients:

Serving

3 tbsp spanish paprika
1/4 cup red wine vinegar
1 tbsp honey
3 red bell peppers , roasted, peeled, seeded and coarsely chopped
3/4 cup olive oil
salt and freshly ground pepper
8 striped bass , 1 lb each , scaled and gutted
1/4 cup olive oil
salt and pepper
red pepper-spanish paprika sauce
3/4 cup beer
1 large egg, lightly beaten
1/4 cup milk
1 1/4 cups all-purpose flour
1 tbsp butter, melted
salt and pepper
10 medium new potatoes , cooked until just tender and sliced 1/8-inch thick
2 tbsp fresh thyme leaves
beer batter
1/2 cup seasoned flour
salt and pepper
4 cups peanut oil

Directions:

Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
For the Bass: Preheat the oven to 400 degrees F. 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 hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. 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. 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, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
Add 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 pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. 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. Drain on paper towels and season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1625.82 Kcal (6807 kJ)
Calories from fat	1309.99 Kcal
		% Daily Value*
Total Fat	145.55g	224%
Cholesterol	72.94mg	24%
Sodium	352.98mg	15%
Potassium	822.67mg	18%
Total Carbs	63.78g	21%
Sugars	11.32g	45%
Dietary Fiber	7.34g	29%
Protein	18.26g	37%
Vitamin C	48.7mg	81%
Vitamin A	2.8mg	92%
Iron	22.1mg	123%
Calcium	110.5mg	11%

Amount Per 100 g
Calories	323.18 Kcal (1353 kJ)
Calories from fat	260.4 Kcal
		% Daily Value*
Total Fat	28.93g	224%
Cholesterol	14.5mg	24%
Sodium	70.17mg	15%
Potassium	163.53mg	18%
Total Carbs	12.68g	21%
Sugars	2.25g	45%
Dietary Fiber	1.46g	29%
Protein	3.63g	37%
Vitamin C	9.7mg	81%
Vitamin A	0.5mg	92%
Iron	4.4mg	123%
Calcium	22mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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