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
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.