Roasted Striped Bass with Red Pepper-Spanish Paprika Sauce with Batter Fried Potatoes

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Red Pepper-Spanish Paprika Sauce:

3 tablespoons Spanish paprika

1/4 cup red wine vinegar

1 tablespoons honey

3 red bell peppers, roasted, peeled, seeded and coarsely chopped

3/4 cup olive oil

Salt and freshly ground pepper

Bass:

8 striped bass, 1 pound each, scaled and gutted

1/4 cup olive oil

Salt and pepper

Red Pepper-Spanish Paprika Sauce (recipe above)

Beer batter:

3/4 cup beer

1 large egg, lightly beaten

1/4 cup milk

1 1/4 cups all-purpose flour

1 tablespoon butter, melted

Salt and pepper

For the potatoes:

10 medium new potatoes, cooked until just tender and sliced 1/8-inch thick

2 tablespoons fresh thyme leaves

Beer Batter (recipe above)

1/2 cup seasoned flour

Salt and pepper

4 cups peanut oil