New Orleans Frog Legs
Source of Recipe
From "The Heritage of Southern Cooking" by Camille Glenn
"Sautéed small fresh frog legs have a delicate, almost fleeting flavor that is very bland when cooked in vegetable oil only. Butter enhances their flavor, as does lemon juice. The garlic is added to the nut-brown butter that is poured over the frog legs after they are sautéed - not during the cooking."
List of Ingredients
• 12 small frog legs, ready to cook
• ½ cup all-purpose flour
• 6 Tbsp (¾ stick) unsalted butter, or more as needed
• 1 Tbsp vegetable oil
• Salt and freshly ground white pepper to taste
• Cayenne pepper to taste
• 1 or 2 squeezes lemon juice
• 1 clove garlic, cut in half
• Chopped fresh parsley, for garnish
• Lemon wedges, for garnish
Roll the frog legs in the flour, pressing them firmly to make the flour stick. Shake to remove any excess flour.
Melt 4 tablespoons of the butter in a heavy skillet and add the vegetable oil. Sauté the frog legs over medium-high heat until golden brown on both sides, turning them only once. Season with salt, white pepper, cayenne, and lemon juice. Transfer the frog legs to a warm platter.
In a clean skillet, melt the remaining butter over low heat and add the garlic. Toss the garlic around in the skillet until the butter has taken on a little color and has absorbed the flavor of the garlic, about 30 seconds. Discard the garlic and pour the butter over the frog legs. Sprinkle with parsley, and serve with lemon wedges alongside.
• You will notice how carefully I handle garlic. These frog legs, correctly cooked, have only a slight hint of garlic, and the clove isn't added until after the frog legs are removed from the pan. Why have fresh, wonderful food if it is smothered in garlic. Amen!