Its been quite a while since I had frog legs... the last time being at a French restaurant as an appetizer.. and I really wanted to recapture the lemony garlic flavor that they created, they were so wonderfully light and delicate.
In the end I opted for the Silver Spoons "Frogs in White Wine"... and modified it a tiny bit.
I was in luck, as I wandered into my local fish market as I do... they had them fresh! SCORE!
I will also confess I took some sick pleasure in making the legs dance around a bit in a little froggie chorus line before tossing them in the pan. I couldnt resist.
So on to the serious part!!!!!!!
I lightly floured and fried the legs in some shallow oil until just golden, careful, they dry out quickly. (I season my flour for dredging with garlic powder, onion powder, salt and pepper, sometimes cayenne)
frog massacre
For the pasta sauce
about 2T of butter and 2 T flour to make a roux, once that is ready start whisking in your milk til youve got a sauce a thinkness you like. For this sauce I added some sauteed mushrooms, fresh thyme, and a squirt of lemon juice at the end. Salt to taste.
I suppose you could do this with shrimp... but then you'd miss out on the fun of the chorus line now wouldnt you?
