Frog Legs Provençale with Garlic, Parsley and Lemon
Frog legs Provençale are tender frog legs quickly pan-fried with a light flour coating, then finished with butter, garlic, parsley and lemon. The style is simple, fast and very French: delicate meat, a little crispness from the pan, and a bright persillade that makes the whole plate smell incredible.
Ingrédients
- 1 1/3 lb frog legs
- 1 cup milk
- 3/4 cup all-purpose flour
- 1 tsp fine salt
- 1/4 tsp black pepper
- 3 to 4 tbsp neutral oil
- 3 tbsp unsalted butter
- 3 garlic cloves finely chopped
- 1/3 cup fresh parsley finely chopped
- 1 tbsp fresh lemon juice
- Lemon wedges for serving
- Young greens or radish sprouts optional for garnish
Instructions
- Chop the garlic and parsley finely, then reserve separately.
- Place the frog legs in a bowl with the milk and soak for 10 to 15 minutes.
- Drain the frog legs and pat them very dry with paper towels.
- Mix the flour, salt and pepper in a shallow dish.
- Coat the frog legs lightly in the seasoned flour, then shake off the excess.
- Heat a large skillet over medium-high to high heat with the neutral oil.
- Add the frog legs without overcrowding the pan. Cook in batches if needed.
- Cook for about 2 minutes per side, until lightly golden and almost cooked through.
- Lower the heat slightly, then add the butter.
- Add the garlic and parsley. Toss gently for 30 to 60 seconds, just until fragrant.
- Finish with the lemon juice, then adjust seasoning if needed.
- Serve immediately with lemon wedges and optional young greens.