Instructions: Saute the bacon pieces in a large cast-iron skillet until almost, but not quite, crisp. Spoon out a little of the bacon grease into a cup (to cook the fish in), and add potatoes, green pepper and pimientos. Cook, stirring, until potatoes are nicely browned and bacon is crisp.

While the potatoes are cooking, shake together the corn meal, flour, salt and pepper in a zip-seal plastic bag. Add the fish fillets, and shake to coat.

Push the potatoes to one side of the skillet, then add the extra bacon grease, and heat. Add as many fish fillets as you can without crowding them, and cook until the coating is crispy and golden. Cook remaining fillets, and serve piping hot with potatoes on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.