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  • Writer's pictureTommy Centola

Fried Frog Legs in Fine Herb Butter from Donald Link

Updated: Mar 23, 2021

Here is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3.

4 cups Peanut or Canola Oil for frying

12 pair of Louisiana Frog Legs, cut in half.

4 cups Flour

1 cup Buttermilk

Salt and Pepper to taste

Pour oil into a heavy-bottomed pot so that the oil is 2 inches deep. Bring the oil to 350℉ and hold at that temperature over medium flame.

While the oil is heating up, dry off the frog legs then season with salt and pepper. Coat the frog legs with the flour, then soak in buttermilk and coat again with flour.

When the oil is ready, place the frog legs in the oil in batches so as not to overcrowd the pan, and fry until golden brown. Place the legs on a paper towel just long enough to drain the excess oil and then place in a mixing bowl and coat generously with fine herbs butter.

Fine Herbs Butter

1 pound soft unsalted Butter

1 tablespoon chopped Parsley

1 teaspoon chopped Tarragon

1 teaspoon chopped Chervil

1 teaspoon chopped Chives

1/2 teaspoon minced Garlic

1/2 teaspoon cayenne Pepper

1 teaspoon Salt

Place all of the ingredients in a mixing bowl. Using a sturdy whip attachment or a paddle attachment, whip the butter until soft. Add the remaining ingredients and mix all ingredients thoroughly. Remove and store in an airtight container until needed. For extended holding this butter may be refrigerated or frozen.\\


Good Cooking, Good Eating and Good Living!!!

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