Stuffed Bass With Creole Sauce

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stuffed Bass With Creole Sauce

fish, seafood, creole

4 largemouth bass(1.5-2#ea)
1/4 cup minced onion
1 tablespoon butter or margarine
4 bread slices,stale
1/2 cup milk
1/4 teaspoon thyme
1 salt
1 black pepper
1 egg,beaten
1 flour
1 egg yolk,beaten
1/2 cup bread crumbs,fine dry
1 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 teaspoon salt
1/2 teaspoon 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.