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.
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