16 small or 8 large pairs frog legs
1 cup buttermilk
1 cup corn flour (or Masa Harina)
1/2 teaspoon salt
Lard or oil (for frying)
1 bunch parsley, washed and dried
2 lemons, quartered

Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.

Mix flour with seasonings in a paper bag, add legs, and shake to coat them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.

Serves 4.