Crispy Fried Whole Fish With Bacon Potato Salad

Directions

1. Boil potatoes till tender; drain. While warm, cut potatoes into a bowl. Cut in half if small, in quarters if larger.
2. 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.
3. 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.
4. Spoon potato salad onto 2 dinner plates and top with fish. Garnish with minced parsley.
5. This recipe yields 2 servings.