Fried Fish Fillets With Potatoes And Bechamel - cooking recipe

Ingredients

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

Preparation

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.
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.
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.