TROUT OR BASS IN BEER SAUCE

  • 4 tb Vegetable oil
  • 1 lg Onion; diced
  • 2 tb Flour
  • 1 1/2 c Beer
  • 2 tb Brown sugar
  • 1/4 ts Pepper
  • 2 ts Worcestershire sauce
  • 3 lb Trout or bass (6 pieces)

   In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork. Yield: 6 servings

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