Stuffed Bass With Creole Sauce

• 4 (1 1/2-2 lb) large-mouth bass fillets
• 1 tablespoon butter
• 14 cup onion (minced)
• 4 slices stale bread
• 12 cup milk
• 14 teaspoon thyme
• salt & pepper
• 1 egg, beaten
• flour
• 1 egg yolk, beaten
• 12 cup fine dry breadcrumb
• vegetable oil
• 1 (28 ounce) can Italian-style tomatoes
• 1 (6 ounce) can tomato paste
• 12 cup green bell pepper, chopped
• 12 cup red bell pepper, chopped
• 12 cup onion, chopped
• 12 cup celery, chopped
• 13 teaspoon salt
• 12 teaspoon sugar

1. Wipe fillets with damp cloth; set aside.
2. Cook onion in butter until soft.
3. Meanwhile, 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 bass 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 oil.
8. Fry until golden brown on all sides, then drain on paper towels.
9. Serve with Creole Sauce.
10. For the Creole Sauce:.
11. Combine all ingredients and bring to a boil.
12. Reduce heat, then simmer gently for 15 to 20 minutes.

butter, onion, bread, milk, thyme, salt, egg, flour, egg yolk, breadcrumb, vegetable oil, italianstyle tomatoes, tomato paste, green bell pepper, red bell pepper, onion, celery, salt, sugar

Taken from www.food.com/recipe/stuffed-bass-with-creole-sauce-226154 (may not work)