Stuffed Bass With Creole Sauce

Submitted by Witch Doctor

"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!"

 

• Ready In: 1hr 15mins
• Ingredients: 20
• Serves: 8

ingredients

• 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
• flour
• 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

directions

1. Wipe fillets with damp cloth; set aside.
2. 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.
3. 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.
4. 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.

5. For the Creole Sauce:

6. Combine all ingredients and bring to a boil. Reduce heat, then simmer gently for 15 to 20 minutes.