Prep 30 mins
Cook 45 mins
This recipe I got while on a fishing trip over in East Texas. One of our party was Cajun and he decided to fix our dinner for us (actually, he lost a bet!). This is what he came up with. Nothing like fresh caught bass and this sauce made it exceptionally delicious!
- 4 (1 1/2-2 lb) large-mouth bass fillets
- 1 tablespoon butter
- 1⁄4 cup onion (minced)
- 4 slices stale bread
- 1⁄2 cup milk
- 1⁄4 teaspoon thyme
- salt & pepper
- 1 egg, beaten
- 1 egg yolk, beaten
- 1⁄2 cup fine dry breadcrumb
- vegetable oil
For the Creole Sauce
- 1 (28 ounce) can Italian-style tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup red bell pepper, chopped
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄3 teaspoon salt
- 1⁄2 teaspoon sugar
- Wipe fillets with damp cloth; set aside.
- Cook onion in butter until soft. Meanwhile, soak bread slices in milk until soft, then squeeze dry, rubbing and crumbling bread with fingers; mix with onion, seasonings and beaten egg.
- Dividing mixture evenly, spread over fillets. Roll up fillets and fasten with toothpicks. Dust bass rolls with flour, dip in beaten egg yolk and roll in bread crumbs.
- Heat oil; arrange rolls in deep-fry basket and plunge into hot oil. Fry until golden brown on all sides, then drain on paper towels. Serve with Creole Sauce.
- For the Creole Sauce:.
- Combine all ingredients and bring to a boil. Reduce heat, then simmer gently for 15 to 20 minutes.