Crispy fried whole fish with bacon-potato salad

2 servings

Ingredients

Quantity Ingredient
½ pounds small red bliss potatoes
5.00 slice bacon; julienned
¼ cup balsamic vinegar
2.00 tablespoon chopped scallions
2.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 cup flour; in all
2.00 tablespoon bayou blast - {emeril's creole seas; oning}
2.00 eggs
2.00 small trout
1 chopped parsley; for garnish

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 Bayou Blast. In another shallow bowl whisk eggs with a 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 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-084 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-19-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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