Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

------------------------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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