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How To make Crispy Fried Whole Fish with Bacon Potato Salad
1/2 pound small red bliss potatoes
5 slices bacon,
julienned
1/4 cup balsamic vinegar
2 tablespoons chopped scallions
2 tablespoons olive oil
Salt and black pepper 2 cups flour, :
in all
2 tablespoons Creole spice
2 eggs
2 small trout
Chopped parsley, -- for garnish
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 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.
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Did you know that you can make crispy potato salad by simply using the air fryer? Finished with a tangy sour cream and chive and mayonnaise dressing, this dish is set to be the best side at your next summer barbecue feast.
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PINK FRY TILAPIA SALAD—-DEEP BACON FISH SAUCE
Ingredients: fresh tilapia and pork belly
Preparing for sauce
Pork belly, minced garlic, sugar, fish sauce, lemon, sweet chili, Asia chili, ginger root.
Preparing for salad dressing:
Minced garlic, combination liquid of sugar and fish sauce.
Salad including: radish, green and black grape, mini cucumber, lemon, whole garlic, tomato, cilantro, sweet chili.
Fry tilapia with cooking oil until both side golden brown
Decorate and serve with salad, rice or nothing.
Have a great watching and subscribe