Fried Frogs Legs With Parsley Butter Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Frogs legs, skinned and ready to use
2 cup: Fine bread crumbs, approx
1/4 tsp: Grated nutmeg,
1/4 tsp: Cayenne pepper,
Salt and freshly ground black pepper,
2 each: To 3 eggs, beaten
Oil or fat for deep-frying,
PARSLEY BUTTER
1 cup: Unsalted butter, softened slightly
2 tbsp: Chopped fresh parlsey,
2 tbsp: Lemon juice,
Lemon wedges & parsley for garnish,
Hot rolls,
Directions:
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 frogs 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 frogs 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 frogs 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
Source from luhu.jp
paper towels.
Season the bread crumbs with nutmeg, cayenne and salt and pepper.
Roll the frogs 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 frogs 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 frogs 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
Source from luhu.jp