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1
Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes.
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2
Remove from the heat.
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3
In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well.
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4
Slowly add the oil and blend until emulsified.
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5
Season with salt and pepper.
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6
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.
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7
Season to taste with salt and pepper.
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8
Place a large roasting pan on a burner over high heat.
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9
When pan is hot add oil.
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10
Heat oil to almost smoking.
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11
Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side.
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12
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.
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13
Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
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14
For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well.
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15
Add salt and pepper to taste.
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16
Add the thyme to the beer batter.
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17
Place the batter and the seasoned flour in 2 separate bowls.
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18
Season the potato slices with salt and pepper to taste.
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19
In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact.
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20
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.
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21
Drain on paper towels and season with salt and pepper to taste.
