Flounder Kiev - cooking recipe

Ingredients

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

Preparation

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