Imagine a dish that combines the crispy, golden perfection of whole fish with the irresistible comfort of a bacon-loaded potato salad. This isn't just another recipe – it's a mouthwatering journey that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a truly spectacular meal, this crispy fried whole fish with bacon potato salad is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 whole fish (such as trout or snapper)
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 4 medium potatoes, boiled and diced
- 4 slices bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing the whole fish. If not already done, clean and gut the fish, removing any scales. Rinse them under cold water and pat them dry with paper towels. This will help achieve a crispy skin.
- In a shallow dish, combine the flour, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
- Coat each fish thoroughly in the flour mixture, shaking off any excess flour. This coating will create a crispy texture when fried.
- In a large skillet or frying pan, heat enough oil over medium-high heat to cover the bottom of the pan (about 1/4 inch deep). You can test if the oil is hot enough by dropping a small piece of flour into the oil; it should sizzle immediately.
- Once the oil is hot, carefully place the coated fish in the pan. Fry the fish for about 5-7 minutes on each side, or until the skin is golden brown and crispy. Be cautious not to overcrowd the pan; fry in batches if necessary.
- Once cooked, remove the fish from the pan and place them on a plate lined with paper towels to drain excess oil. Season with a little salt while they are still hot.
- While the fish is frying, prepare the bacon potato salad. Start by boiling the potatoes in a pot of salted water until they are tender, about 15-20 minutes. Drain and let them cool slightly before dicing them into bite-sized pieces.
- In a large mixing bowl, combine the diced potatoes, crumbled bacon, mayonnaise, mustard, and salt and pepper to taste. Mix gently until the potatoes are well coated with the dressing.
- Once everything is prepared, serve the crispy fried whole fish alongside a generous portion of the bacon potato salad. Garnish with fresh herbs if desired, and enjoy your delicious meal!
Tips
- Pat the fish completely dry before coating to ensure the crispiest possible exterior.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Make sure your oil is at the right temperature (around 350-375°F) to prevent soggy fish.
- Don't overcrowd the pan – fry in batches to maintain oil temperature and ensure even cooking.
- Let the fish rest on paper towels after frying to drain excess oil and keep the skin crisp.
- For the potato salad, use warm potatoes to help them absorb the dressing more effectively.
- Choose fresh, high-quality fish for the best flavor and texture.
- Experiment with different herbs like parsley or dill as garnish to add a fresh touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 120mg
