Flounder Kiev
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).