Grenouille a la Provençal (Frog Legs)

Separate the frog legs by cutting off the tendons and optionally frenching them.

Season the frog legs with salt and pepper.

Season the flour with salt.

Coat the frog legs in the seasoned flour and shake out the excess flour.

Wash hands after handling the frog legs.

Heat a pan with oil until it is hot, indicated by wisps of smoke.

Sear half of the frog legs in the hot oil using tongs for about 3 minutes on each side, cooking in two batches for a total of about 6 minutes.

Check the internal temperature of the frog legs, ensuring they reach 165 degrees Fahrenheit.

Remove excess oil from the pan and add butter to melt.

Add minced garlic and parsley to the melted butter in the pan, and season with more salt and pepper.

Serve the frog legs with the garlic and parsley sauce.

Equipment Needed

Spice Level:

Dietary

Allergens