Try this Crispy Fried Whole Fish with Bacon-Potato Salad recipe, or contribute your own.
Suggest a better descriptionBoil 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
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 803 | ||
Calories from Fat: 508 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 2115mg | 651 % | |
Sodium 862.5mg | 30 % | |
Potassium 705.9mg | 19 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.3g | ||
Protein 63.1g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 803
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