| | Fried Frog Legs in Fines Herbes Butter FINE HERBES BUTTER:
8 ounces of unsalted butter, soft
1 tablespoon of parsley, chopped
1 teaspoon of fresh tarragon, chopped
1 teaspoon of fresh chervil, chopped
1 teaspoon of chives, sliced
1/2 teaspoon of garlic, minced
1/2 teaspoon of cayenne pepper
1 teaspoon of salt |
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12 frog leg pairs, cut in half
salt and pepper , to taste
1 pound of flour
8 fluid ounces of buttermilk
Combine all the ingredients for the fines herbes butter and mix well. Pat the frog legs dry and season them with salt and pepper. Dredge the frog legs in flour, dip them in buttermilk, drain and dredge in flour again.
Deep-fry the frog legs until golden brown and done, approximately 5 to 7 minutes. Drain, place in a stainless steel bowl and coat generously with the fine herbes butter. Arrange the legs attractively on a plate, garnish as desired and serve hot.
Yield: 24 legs Source: © Chef Donald Link
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Per Serving (excluding unknown items): 178 Calories; 8g Fat (41.6% calories from fat); 11g Protein; 15g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES : Herbsaint Bar and Restaurant New Orleans, LA
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