A delightful twist on the classic sautéed frog legs recipe, featuring a garlic butter sauce for enhanced flavor.
Place the frog legs in a bowl and pour the milk over them, ensuring they are fully submerged.
Soaking the frog legs in milk helps to tenderize them and remove any gamey flavor.
Remove the frog legs from the milk and pat them dry with a paper towel.
Drying the frog legs ensures the coating adheres properly and results in a crispier texture.
Season the frog legs with salt and pepper, then coat them evenly in flour.
Shake off any excess flour to avoid clumping during cooking.
Heat the butter in a skillet over medium heat until melted, then add the minced garlic and sauté for 1 minute.
Be careful not to burn the garlic, as it can turn bitter.
Add the coated frog legs to the skillet and cook until golden brown on both sides, turning as needed.
Cook the frog legs in batches if necessary to avoid overcrowding the skillet.
Serve the frog legs hot, drizzled with the garlic butter sauce.
Garnish with fresh parsley or a wedge of lemon for added flavor and presentation.
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