Fried Frog Legs, French Style

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 to 2 pounds frog legs

1 cup milk (optional)

1 tablespoon salt

1 tablespoon black pepper

1 cup flour

10 tablespoons clarified butter, (divided)

3 garlic cloves, (sliced very thin)

2 to 3 tablespoons lemon juice

2 to 3 tablespoons minced fresh parsley

Directions

If you're marinating, soak the frog legs in the milk in the fridge for an hour. You can skip this with store-bought frog legs. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.

Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.

Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.

Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, sauté the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.

Nutrition

• Calories: 413 kcal
• Total Fat: 31 g
• Saturated Fat: 19 g
• Cholesterol: 82 mg
• Sodium: 1776 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 6 g