Crispy Fried Whole Fish with Bacon-Potato Salad
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red skinned potatoes
small |
|
| 5 | slices |
bacon
julienned |
|
| ¼ | cup |
balsamic vinegar
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
creole spice
|
* |
| 2 | large |
eggs
|
|
| 2 | small |
trout
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red skinned potatoes
small |
|
| 5 | slices |
bacon
julienned |
|
| 59 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
black pepper
to taste |
*
|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
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.
