Crispy Fried Whole Fish With Bacon Potato Salad Recipe
Servings: 2
Ingredients
- 1/2 lb Small red bliss potatoes
- 5 slc Bacon julienned
- 1/4 c. Balsamic vinegar
- 2 Tbsp. Minced scallions
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 c. Flour in all
- 2 Tbsp. Bayou Blast - (Emeril's Creole Seasoning)
- 2 x Large eggs
- 2 sm Trout Minced parsley for garnish
Directions
- Boil potatoes till tender; drain. While warm, cut potatoes into a bowl. Cut in half if small, in quarters if larger.
- Meanwhile, in a large skillet, preferably cast-iron, cook bacon till crisp. Using a slotted spoon scoop up bacon pcs and add in to potatoes with vinegar, scallions and 1 Tbsp. oil, season and set aside, keeping salad hot.
- To skillet of bacon grease add in remaining oil and heat till bubbly. In a shallow bowl combine flour and 1 Tbsp. of Bayou Blast. In another shallow bowl whisk Large eggs with a healthy pinch of the Creole 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 till golden brown and crisp, flip it over, reduce heat and finish cooking, about 8 min.
- Spoon potato salad onto 2 dinner plates and top with fish. Garnish with minced parsley.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 2 servings | |
| Calories 1101 | |
| Calories from Fat 405 | 37% |
| Total Fat 45.08g | 56% |
| Saturated Fat 13.71g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 733mg | 31% |
| Potassium 1310mg | 37% |
| Total Carbs 123.13g | 33% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.3g | 5% |
| Protein 46.97g | 75% |
