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How To make Crispy Fried Whole Fish with Bacon Potato Salad
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.
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