Title: Crispy Fried Whole Fish with Bacon-Potato Salad
Categories: New, Text, Import
Yield: 1 Servings

1/2 lb Small red bliss potatoes
5 sl Bacon,; julienned
1/4 c Balsamic vinegar
2 tb Chopped scallions
2 tb Olive oil
Salt and black pepper
2 c Flour,; in all
2 tb Creole spice
2 Eggs
2 sm 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 servin
Recipe By :ESSENCE OF EMERIL SHOW #EE084

Posted to MC-Recipe Digest V1 #277

Date: Mon, 04 Nov 1996 09:07:15 -0500

From: Rowaan