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.