Sauteed Frogs’ Legs Recipe
- 16 each frogs' legs about 24 ounces, fresh or frozen and thawed
- 1 1/2 cups milk
- Kosher salt and freshly ground pepper
- 1 cup flour
- 16 tablespoons clarified butter
- 2 cloves garlic finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon parsley finely chopped
- Snip apart each pair of frogs' legs. Combine frogs' legs and milk in a bowl and refrigerate for 30 minutes. Transfer legs to paper towels, pat dry and season generously with salt and pepper. Put flour on a plate and working in batches, coat legs with flour, shaking off excess and transfer to another plate.
- Heat 6 tablespoons butter in a 12-inch skillet over high heat until sizzling. Add half of the frogs' legs and cook, flipping once, until golden brown, 3-4 minutes.
- Transfer legs to a plate and set aside; wipe out skillet; repeat with 6 more tablespoons butter and remaining legs. Discard butter in skillet; then add remaining butter and the garlic and cook, swirling constantly, until mixture is fragrant and garlic is lightly browned, about 1 minute.
- Remove skillet from heat, add lemon juice and season with salt and pepper.
- Place frogs' legs in the center of a serving plate, drizzle sauce around edge of plate and garnish with parsley.