Frogs Legs Provençale Recipe
Crisply fried and topped with Herbsaint-infused garlic-herb butter
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Ingredients
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Frogs Legs Ingredients
Method
Cooking Directions
- 1
Prepare the Frogs Legs
Rinse the frogs legs under cold water and pat them dry with paper towels. Season with salt and black pepper.
- 2
Dredge in Flour
In a shallow dish, place the all-purpose flour. Dredge each frog leg in flour, shaking off the excess.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 4
Fry the Frogs Legs
Carefully add the dredged frogs legs to the hot oil in a single layer. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 5
Make the Herbsaint Butter
In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic, fresh parsley, and thyme, and sauté until fragrant, about 2 minutes. Remove from heat and stir in the Herbsaint.
- 6
