Crispy Fried Whole Fish with Bacon-Potato Salad

Directions

1. 1

   1/2 pound small red bliss potatoes 5 slices bacon, -- julienned 1/4 cup balsamic vinegar 2 tablespoons chopped scallions 2 tablespoons olive

2. 2

   While hot, cut potatoes into a bowl

3. 3

   Cut in half if small, in quarters if larger

4. 4

   Meanwhile, in a large skillet, preferably cast-iron, cook bacon until crisp

5. 5

   Using a slotted spoon scoop up bacon pieces and add to potatoes with vinegar, scallions and 1 tablespoon oil, season and set aside, keeping

6. 6

   To skillet of bacon grease add remaining oil and heat until bubbly

7. 7

   In a shallow bowl combine flour and 1 tablespoon of Creole spice

8. 8

   In another shallow bowl whisk eggs with a pinch of seasoning