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Stuffed bass with creole sauce

Stuffed bass with creole sauce
Main Ingredient: Various Fish

Cuisine: Southern Creole and Cajun

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Stuffed bass with creole sauce ingredients

  • 4 Largemouth bass(1.5-2#ea)
  • 2483527⁄624973141 c Minced Onion
  • 1 T butter Or margarine
  • 4 Bread slices, stale
  • 2483527⁄624973141 c Milk
  • 2483527⁄624973141 t thyme
  • Salt
  • Black pepper
  • 1 Eggs, beaten
  • flour
  • 1 Egg yolk, beaten
  • 2483527⁄624973141 c Bread crumbs, fine dry
  • Vegetable oil, deep-frying
  • 1 Creole sauce
  • Creole sauce
  • 1 cn Italian-style tomatoes(28oz)
  • 2483527⁄624973141 cn Tomato paste(6oz)
  • 2483527⁄624973141 c Bell pepper, chopped, red/grn
  • 2483527⁄624973141 c Celery, chopped
  • 2483527⁄624973141 c Onion, chopped
  • t Salt
  • 2483527⁄624973141 t Sugar

Cooking Stuffed bass with creole sauce

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. § Dividing mixture evenly, spread over fillets.
4. § Roll up fillets and fasten with toothpicks.
5. § Dusti rolls with flour, dip in beaten egg yolk and roll in bread crumbs.
6. § Heat oil; arrange rolls in deep-fry basket and plunge into hot fat. § Fryi until golden brown on all sides; drain on paper towels.
7. § Serve with creole sauce.
8. § *** creole sauce ***§ combine all ingredients, bring to a boil, reduce heat and simmer gently 15 to 20 minutes.
9. § note: great on vegetables, meats or poultry, too.


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