Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         mouth bass -- (1.5-2#ea)
     1/4  cup           minced onion
   1      tablespoon    butter or margarine
   4                    bread slices -- stale
     1/2  cup           milk
     1/4  teaspoon      thyme
                        salt
                        black pepper
   1                    egg -- beaten
                        flour
   1                    egg yolk -- beaten
     1/2  cup           bread crumbs -- fine dry
                        vegetable oil -- deep-frying
   1                    Creole sauce
                        ***Creole sauce***
   1      can           Italian-style tomatoes -- (28oz)
     1/2  can           tomato paste -- (6oz)
     1/2  cup           bell pepper -- chopped, red/grn
     1/2  cup           celery -- chopped
     1/2  cup           onion -- chopped
     1/3  teaspoon      salt
     1/2  teaspoon      sugar

Preparation:

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.