INGREDIENTS

INSTRUCTIONS

In a small bowl whisk together the butter, the garlic paste, the
parsley, the thyme, and salt and pepper to taste. Using a sheet of  wax
paper as a guide roll the butter mixture into a 6-inch-long log  and
chill it for 1 hour, or until it is firm. Cut the butter mixture  into
1-inch pieces, cut each piece in half, and roll each half into a
1-inch-long log. Chill the butter logs for 30 minutes, or until they
are firm.  On a work surface season the flounder fillet halves, skinned
sides  up, with salt and pepper, beginning with the narrow end roll up
each  fillet half around a butter log, and secure each roll, including
the  sides, with wooden picks to enclose the butter completely.  Have
ready in separate shallow dishes the flour, the eggs beaten with  the
milk and salt and pepper to taste, and the bread crumbs. Dredge  each
roll in the flour, shaking off the excess, dip it in the egg  mixture,
letting the excess drip off, and dredge it in the bread  crumbs, making
sure the fish roll is coated completely and evenly.  Transfer the fish
rolls as they are coated to a wax paper-lined  baking sheet and chill
them, covered, for 1 hour.  In a kettle heat 1 1/2 inches of the oil to
375F. on a deep-fat  thermometer, in it fry the fish rolls in batches,
turning them  carefully, for 7 to 10 minutes, or until the fish is
cooked through  and the coating is crisp, and transfer them with a
slotted spoon to  paper towels to drain.  Serves 6.  Gourmet May 1992
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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