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.