Dijon Breaded Frog Legs with Dill Slaw

This is a nice tasting frog leg entree!

   
     Breaded fried frog legs are a popular entree in Florida.  I wanted to try something different for this recipe.  I have used a dijon mustard flavored egg wash when breading veal for a few French recipes in the past.  I thought the flavor of a dijon mustard egg wash for breading would be a nice choice for seafood.  Even though frog legs are not really seafood, they seemed to be a natural choice for this style of dijon breading!
   
     Dill Slaw Recipe: 
     Place 1 cup of very thin sliced cabbage into a mixing bowl.
     Add 1 tablespoon of chopped green bell pepper.
     Add a few small thin match stick cut carrots for color.
     Add sea salt and black pepper.
     Add 2 to 3 pinches of chopped fresh dill weed.
     Add 1 teaspoon of sugar.
     Add 1 teaspoon of rice vinegar.
     Add 2 1/2 tablespoons of mayonnaise.
     Mix the ingredients together.
     Chill the slaw for 15 minutes, before serving.
     Mix the ingredients again, before serving.
   
     Dijon Breaded Frog Legs:  
     I only presented 4 frog legs as a lunch portion in the photographs above.  By all means, fry as many frog legs as you wish!  The volume of dijon egg wash in this recipe is enough for about 10 frog legs.
     Place 1 1/2 tablespoons of Dijon Mustard into a small mixing bowl.
     Add 2 eggs.
     Add 2 pinches of tarragon.
     Add sea salt and black pepper.
     Whisk the ingredients together.
     Dredge 4 individual frog legs in flour.
     Dip the frog legs in the dijon mustard egg batter. 
     Dredge the frog legs in plain fine bread crumbs.
     Heat 5" of vegetable frying oil to 360 degrees in a high sided pot.
     Fry the frog legs, till they become fully cooked and till they become a golden brown color.
     Use a fryer net to remove the fried frog legs from the hot oil.
     Place the fried frog legs on a dry towel to remove any excess grease.
   
     Dijon Breaded Frog Legs with Dill Slaw:
     Place a bed of lettuce on a plate.
     Place a small mound of the dill slaw on the plate.
     Lean the fried dijon breaded frog legs against the dill cole slaw on the plate.
     Garnish with fresh dill sprigs and lemon slices.
    
     These frog legs need no dipping sauce at all.  The Dijon Mustard aroma and flavor is so very nice!  Tarragon compliments the flavor of dijon mustard.  The dill slaw compliments the flavor of the frog legs.  This portion size is a very nice appetizer, lunch entree or light dinner course!  Yum!  ...   Shawna