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Crispy Fried Whole Fish with Bacon-Potato Salad

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound red skinned potatoes
small
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5 slices bacon
julienned
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¼ cup balsamic vinegar
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2 tablespoons scallions, spring or green onions
chopped
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2 tablespoons olive oil
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1 x black pepper
to taste
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2 cups all-purpose flour
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2 tablespoons creole spice
*
2 large eggs
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2 small trout
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1 x parsley leaves
chopped, for garnish
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Ingredients

Amount Measure Ingredient Features
226.8 g red skinned potatoes
small
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5 slices bacon
julienned
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59 ml balsamic vinegar
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3E+1 ml scallions, spring or green onions
chopped
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3E+1 ml olive oil
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1 x black pepper
to taste
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473 ml all-purpose flour
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3E+1 ml creole spice
*
2 large eggs
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2 small trout
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1 x parsley leaves
chopped, for garnish
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 43329% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 117mg 39%
Sodium 279mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 30g
Vitamin A 3% Vitamin C 6%
Calcium 6% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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