Flounder Kiev

• 2 lb. flounder fillets
• 1/2 c. soft butter or margarine
• 2 Tbsp. chopped parsley
• 1 Tbsp. lemon juice
• 3/4 tsp. Worcestershire sauce
• 1/4 tsp. hot pepper sauce
• 1 clove garlic, finely chopped
• 1/2 tsp. salt
• 1/2 c. flour
• 2 Tbsp. water
• dash of pepper
• 2 eggs, beaten
• bread crumbs

1. Combine butter, parsley, lemon juice, Worcestershire sauce, hot sauce and garlic.
2. Place butter mixture on waxed paper and form into a roll.
3. Chill until hard.
4. Skin fillets and divide into strips about 6 x 2-inches.
5. Sprinkle fish with salt and pepper. Place a piece of butter at one end of each strip of fish.
6. Fasten with toothpicks.
7. Roll fish in flour; dip in beaten eggs to which water has been added; roll in crumbs.
8. Chill for at least 1 hour. Fry in deep fat for 2 or 3 minutes, or until brown and fish is flaky.
9. Drain on paper towels.
10. Serves 6.

flounder fillets, butter, parsley, lemon juice, worcestershire sauce, hot pepper sauce, clove garlic, salt, flour, water, pepper, eggs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212546 (may not work)