Recipe

Grenouille Provencal Recipe

	Notyourmomma / All my dishes 2 years, 8 months ago From the Rollande et Pierre days, my mom used to make these and never tell the kids what they were eating, she would let them believe it was chicken. They would be gobbled up until some adult would say "frog legs" and their eyes would get big and ro... More Prep:15m Cook:20m Servings:6	Notyourmomm
	french country

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Ingredients

Four pairs of frog legs per person is what we used to serve

Separate them at hip and remove the feet

white wine

crushed bay leaf

lemon rind

1 teaspoon of whole black peppercorn

All purpose flour seasoned heavily with salt and pepper

butter for frying

oil for frying

Favorite Prepared garlic butter

Directions

Soak the prepped frog legs in the wine/bay/lemon rind and pepper corn for about an hour or so.

Pat dry.

Dredge in seasoned flour

Heat oil and butter about one inch high in large cast iron skillet

Fry legs in batches 8 to 10 minutes until browned.

Do not crowd the pan

Remove to platter and keep warm in a 250 degree oven until all legs are cooked.

Heat some garlic butter to bubbly but not boiling and just before service pour the hot hot butter over the fried legs.

Sprinkle with chopped fresh parsley and let everyone dig in.

Serve it family style with lots of bread for soaking up the butter.

Tastes better than chicken.....WINK!!!

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Comments

lisapa 2 years, 7 months ago said:
Any tips on where to purchase frog's legs? I wouldn't know where to look.

notyourmomma 2 years, 7 months ago said:
I have a local seafood market that sells frogs legs, frozen. We usually buy a five lb box that will feed a crowd generously. When I worked at Rollande et Pierre we would usually buy in bulk from the restaurant, they were happy to share the bounty... (three family members worked there, we were their staff, they babied us). Alternately, I found this web site http://www.cajungrocer.com/frog-legs-small-p-118.html Their prices seem a little high compared to my local fish monger.

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