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Title: Crispy Fried Whole Fish with Bacon-Potato Salad
Categories: New Text Import
Yield: 4 Servings
| 1 | /2 l | b small red bliss potatoes |
| 5 sl | ices | bacon, -- julienned |
| 1/4 | cup | balsamic vinegar |
| 2 ta | bles | poons 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 servin
Recipe By :ESSENCE OF EMERIL SHOW #EE084
From: Rowaan previous next