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.