Fried frog's legs with parsley butter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Frog's legs, skinned and ready to use |
| 2 | cups | Fine bread crumbs (approx) |
| ¼ | teaspoon | Grated nutmeg |
| ¼ | teaspoon | Cayenne pepper |
| Salt and freshly ground black pepper | ||
| 2 | eaches | To 3 eggs; beaten |
| Oil or fat for deep-frying | ||
| 1 | cup | Unsalted butter; softened slightly |
| 2 | tablespoons | Chopped fresh parlsey |
| 2 | tablespoons | Lemon juice |
| Lemon wedges & parsley for garnish | ||
| Hot rolls | ||
Directions
PARSLEY BUTTER
Soak frogs 15 to 20 minutes in salt water. Drain and dry well on paper towels.
Season the bread crumbs with nutmeg, cayenne and salt and pepper.
Roll the frog's legs in seasoned bread crumbs, then dip into beaten eggs, and agin in the bread crumbs. Shake lightly to remove excess crumbs.
Heat oil or shortening in a deep saucepan or kettle (a 3- or 4-quart pan will need 6 cups of oil or 3 pounds of fat to deep-fry properly) until hot. Place the frog's legs in a wire basket and dip into the hot fat. Fry until golden brown. Drain on paper towels and place on a hot platter.
Prepare the Parsley Butter: Thoroughly blend the softened butter, parsley and lemon juice.
Serve the frog's legs hot, garnished with parsley and lemon wedges and accompanied by a dish of the Parsley butter and hot rolls.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-13-95