Grenouille Provencal
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 6
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 round and most would stop eating. Read more What a shame, they are delicious. See less
Ingredients
- Four pairs of frog legs per person is what we used to serve shopping list
- Separate them at hip and remove the feet shopping list
- white wine shopping list
- crushed bay leaf shopping list
- lemon rind shopping list
- 1 teaspoon of whole black peppercorn shopping list
- All purpose flour seasoned heavily with salt and pepper shopping list
- butter for frying shopping list
- oil for frying shopping list
- Favorite Prepared garlic butter shopping list
How to make it
- 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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