12-16-2005, 05:32 AM
Yield: 1 Servings
Ingredients
18 jumbo frogs legs; trimmed
1 milk
1 seasoned flour for dredging
1 peanut oil
3 tb butter
1 garlic clove; finely chopped
1 lemon juice to taste
1 finely chopped parsley
Instructions
1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well.
Dip the frogs legs in milk, then dredge in seasoned flour.
2. Add peanut oil to a skillet to the depth of 1/4 inch. When its hot, cook
the frogs legs on all sides, 6 to 8 minutes.
3. Transfer the frogs legs to a hot platter and pour off and discard the
oil from the skillet. Add the butter to the skillet and cook to a brown.
Add the garlic, the pour the butter over the frogs legs. Sprinkle with
lemon juice and chopped parsley and serve immediately.
Ingredients
18 jumbo frogs legs; trimmed
1 milk
1 seasoned flour for dredging
1 peanut oil
3 tb butter
1 garlic clove; finely chopped
1 lemon juice to taste
1 finely chopped parsley
Instructions
1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well.
Dip the frogs legs in milk, then dredge in seasoned flour.
2. Add peanut oil to a skillet to the depth of 1/4 inch. When its hot, cook
the frogs legs on all sides, 6 to 8 minutes.
3. Transfer the frogs legs to a hot platter and pour off and discard the
oil from the skillet. Add the butter to the skillet and cook to a brown.
Add the garlic, the pour the butter over the frogs legs. Sprinkle with
lemon juice and chopped parsley and serve immediately.