Frogs Legs Provencale

Ingredients

18 jumbo frogs legs, trimmed

milk

seasoned flour, for dredging

peanut oil

3 tablespoons butter

1 garlic clove, finely chopped

lemon juice, to taste

finely-chopped parsley

Preparation

Soak the frogs legs in water to cover for 2 hours. Drain and dry well. Dip the frogs legs in milk, then dredge in seasoned flour.

Add peanut oil to a skillet to the depth of 1/4 inch. When its hot, cook the frogs legs on all sides, 6 to 8 minutes.

Transfer the frogs legs to a hot platter and pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a brown. Add the garlic, the pour the butter over the frogs legs. Sprinkle with lemon juice and chopped parsley and serve immediately.