Cuisses de Grenouille à la Provençale (Sautéed Frogs’ Legs)
These sautéed frogs' legs are served simply with garlic and lemon juice.
Yield: serves 4
- 12 pairs of frogs' legs (about 12 oz.), fresh or frozen and thawed
- 1 1⁄2 cups milk
- Kosher salt and freshly ground pepper
- 1 cup flour
- 16 tbsp. clarified butter
- 2 cloves garlic, finely chopped
- 1 tbsp. fresh lemon juice
- 1 tbsp. finely chopped fresh parsley
- Snip apart each pair of frogs' legs. Combine frogs' legs and milk in a bowl and refrigerate for 30 minutes. Transfer legs to paper towels, pat dry, and season generously with salt and pepper. Put flour on a plate and, working in batches, coat legs with flour, shaking off excess, and transfer to another plate.
- Heat 6 tbsp. butter in a 12" skillet over high heat until sizzling. Add half of the frogs' legs and cook, flipping once, until golden brown, 3–4 minutes. Transfer legs to a plate and set aside; wipe out skillet; repeat with 6 more tbsp. butter and remaining legs. Discard butter in skillet; then add remaining butter and the garlic and cook, swirling constantly, until mixture is fragrant and garlic is lightly browned, about 1 minute. Remove skillet from heat, add lemon juice, and season with salt and pepper. To serve, place frogs' legs in the center of a serving plate, drizzle sauce around edge of plate, and garnish with parsley. Serve with sautéed potatoes and tomatoes, if you like.