fried frog

Why eat a frog? Often the legs are compared with the chicken, a more accurate comparison would be along the line between chicken and a business, meaty fish. Frog legs are particularly polished and tender pastry such as fillet of cod, but the flavor of amphibians has the attributes of meat from Garnier. Best of all, the purchase of frogs offers all the additional pleasure of stinging throughout the body and appendages.




Directions:
Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.

Mix flour with seasonings in a paper bag, add legs, and shake to coat them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.

Ingredients:

• 16 small pairs frog legs
• OR
• 8 large pairs frog legs
• 1 cup buttermilk
• 1 cup corn flour
• 1/2 teaspoon salt
• Lard or oil (for frying)
• 1 bunch parsley, washed and dried
• 2 lemons, quartered