Crispy Fried Whole Fish with Bacon-Potato Salad

379 calories per serving view nutrition facts

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Ingredients

1/2	pound	red potatoes	small
5	slices	bacon	julienned
1/4	cup	balsamic vinegar
2	tablespoons	scallions, spring or green onions	chopped
2	tablespoons	olive oil
1	x	black pepper	to taste
2	cups	flour, all-purpose
2	tablespoons	creole spice
2	large	eggs
2	small	trout
1	x	parsley leaves	chopped, for garnish

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.

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Nutrition Facts

Serving Size 170g

Amount per Serving

Calories 379 23% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 106mg	35%
Sodium 48mg	2%
Total Carbohydrate 61.0g	20%
Dietary Fiber 4.0g	15%
Sugars 3.0g
Protein 11.0g	23%

Vitamin A	3%		Vitamin C	6%
Calcium	5%		Iron	39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

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