FROG IN FRENCH RECIPES

Steps:

• 01 - Snip apart each pair of Frogs' Legs. 02 - Combine the Frogs' Legs and Milk in a bowl and refrigerate for 30 minutes. 03 - Transfer the Legs to paper towels and pat dry. 04 - Season the Legs generously with salt and pepper. 05 - Put the Flour on a plate and, working in batches, coat the Frogs' Legs with Flour. 06 - Heat 84gr / 3oz / 6 tablespoons of Butter in a medium skillet over high heat until sizzling. 07 - Add half of the Frogs' Legs and cook, flipping once, for 3 minutes or until golden brown. 08 - Transfer the Frogs' Legs to a plate and set aside. 09 - Wipe clean the skillet and repeat using the remaining 6 Frogs' Legs and 84gr / 3oz / 6 tablespoons of Butter. 10 - Clean the skillet one more time and pour in the remaining Butter and the Garlic. Cook, swirling constantly, until mixture is fragrant and the Garlic is lightly browned. 11 - Remove the skillet from the heat. Add Lemon Juice and season with Salt and Pepper. Mix to combine. 12 - Place the Frogs' Legs in the center of a serving plate, drizzle the Sauce around the edge of plate, and garnish with chopped Parsley.

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.