4 tablespoon vegetable oil
1 large onion; diced
2 tablespoon flour
1 1/2 cup beer
2 tablespoon brown sugar
1/4 teaspoon pepper
2 teaspoon 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.
