Crispy Fried Whole Fish with Bacon-Potato Salad

1. Boil potatoes until tender; drain.
2. While hot, cut potatoes into a bowl.
3. Cut ini half if small, in quarters if larger.
4. Meanwhile, in a large skillet, preferably cast-iron, cook bacon until crisp.
5. 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.
6. To skillet of bacon grease add remaining oil and heat until bubbly.
7. In a shallow bowl combine flour and 1 tablespoon of Creolei spice.
8. In another shallow bowl whisk eggs with a pinch of seasoning.
9. Seasoni fish with remaining spice.
10. Dredgei fish in seasoned flour, shaking off excess; dip in egg wash; dredge again in flour and place immediately in sizzling skillet.
11. Cook until golden and crisp, flip it over, reduce heat and finish cooking, about 8 minutes.
12. Spoon potato salad onto 2 dinner plates and top with fish.
13. Garnishi with chopped parsley.