Crispy Fried Whole Fish With Bacon-Potato Salad

* Exported from MasterCook II *

CRISPY FRIED WHOLE FISH WITH BACON-POTATO SALAD

Recipe By :ESSENCE OF EMERIL SHOW #EE084
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound small red bliss potatoes

5 slices bacon, -- julienned

1/4 cup balsamic vinegar

2 tablespoons chopped scallions

2 tablespoons olive oil

Salt and black pepper

2 cups flour, -- in all

2 tablespoons Creole spice

2 eggs

2 small trout

Chopped parsley, -- for garnish




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.

Yield: 2 servings

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