Beid bi Lamoun (Avgolemono Sauce) for Fried Fish

• 450 ml (¾ pint) fish stock
• Salt and black pepper
• 1

Strain the fish stock (made by boiling the discarded heads and tails of the fish with perhaps a celery stalk and a carrot) into a thick-bottomed pan. Season to taste with salt and pepper. Mix the cornflour or flour (I much prefer the former) with a little cold water, and introduce the paste gradually into the hot stock, mixing vigorously to avoid lumps. Cook gently, stirring constantly, until t