Heat oven to 425 degrees. Cook bacon until crisp and set aside. Pour off and reserve all but 2 tablespoons fat. Add onion and celery and cook until soft. Off heat, stir in bread crumbs, parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper and bacon. Beat egg and milk. Combine cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip skinned side of 2 fillets in egg mixture and then in cornmeal mixture. Lay the 2 fillets, cornmeal side down, on an oiled baking sheet. Mound stuffing on fish. Coat remaining fillets and lay on top of stuffing, cornmeal side up. Sprinkle with 2 tablespoons of the bacon drippings. Bake until crisp, 10-13 minutes.
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|Serving Size: 1 recipe (603g)|
|Recipe Makes: 0|
|Calories from Fat: 654 (34%)|
|Amt Per Serving||% DV|
|Total Fat 72.6g||97 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 292.6mg||90 %|
|Sodium 2741.3mg||95 %|
|Potassium 1282.4mg||34 %|
|Total Carbohydrate 253g||74 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 233.9g|
|Protein 60.7g||87 %|
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Calories per serving: 1914
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