Trout or Bass in Beer Sauce
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
beer
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 3 | pounds |
trout
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
beer
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1.4 | kg |
trout
|
|
Directions
In a large skillet, sauté 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.
