This is one of those pan-sautéed frog leg dishes with a little added twist.

Recipe by Chef John Folse

This is one of those pan-sautéed frog leg dishes with a little added twist. Frog legs are normally deep-fried, but in this recipe, they are pan-sautéed and then finished with sweet butter, green onions, and parsley. It’s perfect for that interesting appetizer or hors d’oeuvre.

Ingredients:
24 frog legs
1/4 cup salt
Salt & black pepper to taste
Granulated garlic to taste
Creole seasoning to taste
2 eggs, beaten
2 cups buttermilk
2 cups whole milk
1 cup canola oil
3 cups flour
1/4 cup unsalted butter
1/2 cup sliced green onions
1/4 cup chopped parsley

Method:
In a large bowl, combine 1/4 cup salt, and 1-quart water and mix well. Add frog legs, cover, and refrigerate for 2 hours. Drain and rinse frog legs well under cold running water, discarding saltwater. Season legs to taste using salt, pepper, granulated garlic, and creole seasoning then set aside. In a separate bowl, whisk together eggs and milks. Add frog legs, cover, and marinate for 1 hour. In a heavy-bottomed skillet, heat canola oil over medium-high heat. Dredge legs In flour, shaking off excess. Fry in hot canola oil for 8-10 minutes or until golden brown and tender, turning often. Reduce heat to low and add butter. When butter is melted, add green onions and parsley, and toss to mix. Serve hot over toast points or as an hors d’oeuvre.