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.