Stuffed Bass With Creole Sauce Recipe
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Ingredients : Stuffed Bass With Creole Sauce Recipe
4 Largemouth bass(1.5-2#ea)
1/4 cup Minced onion
1 tbsp Butter or margarine
4 Bread slices,stale
1/2 cup Milk
1/4 tsp Thyme
Salt
Black pepper
1 Egg,beaten
Flour
1 Egg yolk,beaten
1/2 cup Bread crumbs,fine dry
Vegetable oil,deep-frying
1 Creole sauce
CREOLE SAUCE
1 can Italian-style tomatoes(28oz)
1/2 can Tomato paste(6oz)
1/2 cup Bell pepper,chopped,red/grn
1/2 cup Celery,chopped
1/2 cup Onion,chopped
1/3 tsp Salt
1/2 tsp Sugar
1. Wipe fillets with damp cloth; set aside.
2. Cook onion in butter until soft.
3. Soak bread slices in milk until soft, then squeeze dry, rubbing and
crumbling bread with fingers; mix with onion, seasonings and beaten
egg.
4. Dividing mixture evenly, spread over fillets.
5. Roll up fillets and fasten with toothpicks.
6. Dust rolls with flour, dip in beaten egg yolk and roll in bread
crumbs.
7. Heat oil; arrange rolls in deep-fry basket and plunge into hot
fat.
8. Fry until golden brown on all sides; drain on paper towels.
9. Serve with Creole Sauce.
*** CREOLE SAUCE ***
Combine all ingredients, bring to a boil, reduce heat and simmer
gently 15 to 20 minutes.
NOTE: Great on vegetables, meats or poultry, too.
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