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Crispy Fried Whole Fish With Bacon-Potato Salad

A home-style Crispy Fried Whole Fish With Bacon-Potato Salad made with Red Bliss Potatoes, Balsamic Vinegar, Olive Oil, Flour In All, and Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 1/4 cup
• 2 tbsp
• 2 cup
• 1 tbsp

Method (preview)

1. 1

   Boil potatoes until tender; drain.

2. 2

   While hot, cut potatoes into a bowl.

3. 3

   Cut in half if small, in quarters if larger.

4. 4

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

5. 5

   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.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Season fish with remaining spice.

10. 10

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

11. 11

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

12. 12

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

13. 13

    Garnish with chopped parsley.