Frog Legs Recipe in Garlic Butter
Frog legs have sustained French bistro culture for centuries, prized for meat more delicate than chicken and naturally suited to garlic and butter. The technique here matters: soaking in milk before cooking tenderizes the meat while washing away any muddy flavors, a step that transforms the dish from novelty to genuinely refined. If you've hesitated at the ingredient list, this preparation proves why it deserves a place beyond curiosity.
Instructions
1.
Let the frog legs soak in the milk in the fridge for an hour (optional). 2.
Rinse the legs and pat them dry with kitchen paper. 3.
Add the olive oil and half of the garlic butter to a large wok or frying pan.
Place it over high heat until the butter starts to foam.
Don't let it burn. 4.
Add the frog legs to the pan.
Pan fry them for about 10 minutes until they are golden brown on both sides.
Turn the over regularly. 5.
Add the rest of the garlic butter right in the end together with the freshly chopped parsley.
Season with a pinch of pepper and salt to taste. 6.
Divide the frog legs over plates.
Serve with grilled bread and a green salad..
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