Flounder Kiev

1/2 cup butter or margarine, softened
2 tbsp. chopped parsley
1 tbsp. lemon juice
3/4 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 clove garlic, finely minced
2 lbs. flounder fillets
1/2 tsp. salt
dash pepper
2 eggs, beaten
1/2 cup all-purpose flour
3 cups soft bread crumbs
oil for frying

Combine butter, parsley, lemon juice, Worcestershire sauce, Tabasco, and garlic. Place butter mixture on waxed paper and form into a roll. Chill until hard. Skin fillets and divide into 12 strips, each about 6 x 2 inches. Sprinkle fish with salt and pepper. Cut butter mixture into 12 pieces. Place a piece of butter at one end of each strip of fish. Roll fish around butter and dredge in flour; secure with toothpicks. Dip in egg and then roll in crumbs. Chill for 1 hour. Fry in oil heated to 375 degrees F for 2-3 minutes, or until fish is golden brown and flakes easily when tested with a fork. Drain on absorbent paper. Remove toothpicks. Serves 4.