Saturday, February 04, 2017
Donald Link: Bayou "Chicken Wings" with Fines Herbes Butter
You can tell it's Super Bowl time. The grocery stores are packed to the gills. Everyone is buying snack food. And things like these little goodies show up in the fish market case. I didn't even know my grocery store carried frog legs. However, as soon as I saw them, I knew I needed to try them. So I did some digging and came up with the recipe below, which I think does a good job of making frog legs accessible to the general public. Yes, they do taste a little like chicken, but a lean chicken. And with a crunchy crust and drizzled with butter, they are fantastic.
Bayou "Chicken Wings" with Fines Herbes Butter
From Donald Link, in Crescent City Cooking
Peanut or canola oil, for frying
8 pairs of frogs' legs, cut into individual legs, or 1 pound chicken wings, defrosted if frozen
Salt and pepper
2 cups all-purpose flour
½ cup buttermilk
Fines Herbes Butter
Heat 2 inches of oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.
While the oil is heating, rinse the frogs' legs and pat dry with paper towels. Combine the flour with a light sprinkling of salt and pepper in a pie tin or plate. Pour the buttermilk into a wide, shallow bowl. Coat the legs with seasoned flour, then dip in buttermilk, then coat again with flour. Shake off excess flour.
When the oil is hot (about 350°F), fry the frogs' legs in batches (to avoid overcrowding) until golden brown, 4 to 5 minutes (cook chicken wings a bit longer, for about 7 minutes). Use tongs to remove the legs from the oil, and drain them on paper towels for 1 minute. Place the hot legs in a large serving bowl and toss with Fines Herbes Butter. Serve immediately.
Makes 4 servings
Fines Herbes Butter
½ pound (2 sticks) unsalted butter, softened
2 tablespoons minced fresh fines herbes (parsley, tarragon, chives, chervil)
1 tablespoon hot sauce
½ teaspoon cayenne pepper
1 garlic clove, minced
Juice of ½ medium lemon (1 to 2 tablespoons)
Salt and pepper, to taste
Place the butter in a bowl and stir in fines herbes, hot sauce, cayenne, garlic, and lemon juice. Season with salt and pepper. Taste, and adjust the seasoning.