Instructions: 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 Bayou Blast. In another shallow bowl whisk eggs with a pinch of the Creole 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.

This recipe yields 2 servings.

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