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.