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.