Trout or Bass in Beer Sauce

Trout or Bass in Beer Sauce

4 tbsp vegetable oil
2 tbsp flour
1 large onion, diced
1-1/2 cups beer
2 tbsp brown sugar
¼ tsp pepper
2 tsp Worcestershire sauce
3 lb trout or bass (6 pieces)

In large skillet, sauté onion in hot oil until 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 fork.