German Fish Skillet

[CaptLurch]

Makes 4 servings


1 pound fresh or frozen frozen fish fillets
5 slices diced bacon
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds potatoes, cooked and sliced
1 tablespoon vegetable oil
3/4 cup chopped onions
1 1/2 tablespoons flour
3/4 cup water
3/4 cup white vinegar
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped parsley

Thaw fish (such as haddock, perch, cod) if frozen. In large skillet fry bacon until brown and crisp; remove from skillet and set aside, reserving drippings. Combine 1/2 cup flour, paprika, salt, and pepper; dip fish fillets in flour mixture to coat. Fry fish in bacon drippings, adding additional vegetable oil, if needed. Keep fried fish warm while peeling and slicing potatoes. Scrape skillet clean; add 1 tablespoon oil and saute onion. Blend in 1 1/2 tablespoons flour; gradually add water and vinegar. Stir in sugar, salt, and pepper. Heat mixture to boiling, stirring constantly; boil for 1 minute. Stir in potatoes and parsley (2 teaspoons dried parsley may be substituted for fresh); heat. To serve, place potato mixture in warmed serving dish with fillets arranged on top. Sprinkle with bacon pieces.

I made this one last night with some of the rockfish from last weekend. My family loved it.