Crispy Fried Whole Fish with Bacon-Potato Salad

Ingredients

Directions

Boil potatoes until tender; drain.

While hot, cut potatoes into a bowl.

Cut in half if small, in quarters if larger.

Meanwhile, in a large skillet, preferably cast-iron, cook bacon until crisp.

Using a slotted spoon scoop up bacon pieces and add to potatoes with vinegar, scallions and 1 tablespoon oil, season and set aside, keeping salad warm.

To skillet of bacon grease add remaining oil and heat until bubbly.

In a shallow bowl combine flour and 1 tablespoon of Creole spice.

In another shallow bowl whisk eggs with a pinch of seasoning.

Season fish with remaining spice.

Dredge fish in seasoned flour, shaking off excess; dip in egg wash; dredge again in flour and place immediately in sizzling skillet.

Cook until golden and crisp, flip it over, reduce heat and finish cooking, about 8 minutes.

Spoon potato salad onto 2 dinner plates and top with fish.

Garnish with chopped parsley.