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Stuffed Bass With Creole Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STUFFED BASS WITH CREOLE SAUCE
 Categories: Creole, Fish, Seafood
      Yield: 8 Servings
 
      4    Largemouth bass(1.5-2#ea)
    1/4 c  Minced onion
      1 tb Butter or margarine
      4    Bread slices,stale
    1/2 c  Milk
    1/4 ts Thyme
           Salt
           Black pepper
      1    Egg,beaten
           Flour
      1    Egg yolk,beaten
    1/2 c  Bread crumbs,fine dry
           Vegetable oil,deep-frying
      1    Creole sauce

MMMMM------------------------CREOLE SAUCE-----------------------------
      1 cn Italian-style tomatoes(28oz)
    1/2 cn Tomato paste(6oz)
    1/2 c  Bell pepper,chopped,red/grn
    1/2 c  Celery,chopped
    1/2 c  Onion,chopped
    1/3 ts Salt
    1/2 ts 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.
 
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