Toast the Spanish paprika in a small skillet over medium heat until fragrant and the color deepens (about 2 minutes).

Remove from the heat and let it cool slightly.

In a blender, combine the toasted paprika with red wine vinegar, honey, and roasted red peppers.

Blend until smooth.

Slowly drizzle in the olive oil while blending until the sauce is emulsified.

Season the sauce with salt and pepper to taste.

Preheat the oven to 400 degrees F (200 degrees C).

Score each striped bass fillet by making 4 diagonal cuts on each side, down to the bone.

Season the bass fillets with salt and pepper.

Heat olive oil in a large roasting pan on the stovetop over high heat until almost smoking.

Sear the bass fillets in the hot oil for 1-2 minutes per side, until golden brown.

Transfer the roasting pan to the preheated oven and roast the fish for 12-14 minutes, or until cooked through.

Prepare the batter for the potatoes by whisking together beer, egg, milk, all-purpose flour, and melted butter in a mixing bowl.

Season the batter with salt, pepper, and fresh thyme leaves.

Place the batter and seasoned flour in separate bowls.

Season the sliced new potatoes with salt and pepper.

Heat peanut oil in a saute pan over medium heat to 375 degrees F (190 degrees C).

Dredge the potato slices in the seasoned flour, then dip them in the beer batter.

Fry the battered potatoes in batches until golden brown and crispy (about 2 minutes per side).

Drain the fried potatoes on paper towels and season with salt and pepper.

Arrange the roasted striped bass on a serving platter.

Garnish with batter-fried potatoes and drizzle generously with the red pepper-Spanish paprika sauce.