Sauteed Frog Legs Provencale

Name: Sauteed Frog Legs Provencale
Ingredients: 10 jumbo frog legs; milk (for coating); flour (for coating); 2 or 3 corns freshly ground allspice; 1/2 tsp. basil; coarse ground pepper to taste; olive oil; 3 Tbsp. butter; 2 cloves garlic, minced; 1/4 bunch parsley, chopped fine; green onion, thinly sliced (including greens); small tomato, finely diced; juice of 1/2 lemon; paprika

14 ingredients

7 steps

Ingredients

10 jumbo frog legs
milk (for coating)
flour (for coating)
2 or 3 corns freshly ground allspice
1/2 tsp. basil
coarse ground pepper to taste
olive oil
3 Tbsp. butter
2 cloves garlic, minced
1/4 bunch parsley, chopped fine
green onion, thinly sliced (including greens)
small tomato, finely diced
juice of 1/2 lemon
paprika

Directions

1

Cover frog legs with water; soak for 2 to 3 hours.
2

Drain on paper towel.
3

With mortar and pestle, grind a few corns of allspice and 1/2 teaspoon basil.
4

Season flour with small amount of salt, coarse ground black pepper to taste and paprika.
5

Dip legs in milk; coat with flour mixture.
6

Cook frog legs in hot oil with small amount of chopped garlic until golden brown, turning to cook on both sides, 6 to 8 minutes.
7

Drain.