Beid bi Lamoun (Avgolemono Sauce) for Fried Fish

Preparation info
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By Claudia Roden

Published 1986

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  • 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