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Flounder Rolls

2 lbs. Flounder Fillets
1/2 cup butter, softened
2 Tbsp. parsley, diced
1 Tbsp. lemon juice
3/4 tsp. worcestershire
1/4 tsp. tabasco
1 clove garlic, minced
1/2 tsp. salt
Dash pepper
2 eggs, beaten with 2 Tbsp. water
Bread crumbs

Combine butter, parsley, lemon juice, worcestershire, tabasco and garlic. Place in butter mixture on waxed paper and form into a long roll. Chill until hard. Divide skinned Fillets into 12 strips, about 6 x 2 inches. Sprinkle fish with salt and pepper. Cut butter roll into 12 pieces. Place a piece of butter at one end of each strip of fish. Roll up and fasten with toothpicks. Roll fish in flour; dip in egg mixture; roll in bread crumbs. Chill for 1 hour. Fry in deep fat at 375 degrees F for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Remove toothpicks and serve with your favorite seafood sauce.

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