Fried Fish Fillets With Potatoes And Bechamel

• 2 lb potatoes, peeled, sliced
• 2 cups vegetable stock
• 1 cup all-purpose flour
• 1 None egg yolk
• 1/2 cup lager
• 1 oz smoked bacon, cubed
• 1 tbsp butter
• 2 cups milk
• 3 None cornichons, sliced
• 1 bunch fresh dill, chopped (reserve a few leaves for garnish)
• 4 cups oil, for deep-frying
• 2 lb fish fillets (e.g., perch, red snapper), cut into chunks
• None None lemon wedges, to garnish

1. Cook potatoes in stock for about 10 mins. Drain, reserving 3/4 cup stock. Beat together 3/4 cup flour, egg yolk and beer until smooth. Season then set aside.
2. Cook bacon in a frying pan with butter until crispy. Sprinkle with remaining flour and cook briefly. Add reserved stock and milk. Simmer, stirring, for about 5 mins. Season. Add potatoes, cornichons and dill. Set aside.
3. Heat oil in a large saucepan. Dip fish fillets into batter and deep-fry for about 5 mins, until golden. Drain on paper towels. Arrange potatoes and sauce on serving plates. Top with fried fish. Garnish with dill and lemon wedges.

potatoes, vegetable stock, flour, egg yolk, lager, bacon, butter, milk, cornichons, dill, oil, fish, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/28884 (may not work)