Name: Frogs’ Legs Creole
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ¼ cup finely chopped parsley; 1 tablespoon finely chopped garlic; ½ cup vegetable or salad oil; 1 can (28 ounces) peeled tomatoes, drained; 10 tablespoons butter; 1 cup flour, approximately; 1 cup milk; Freshly ground pepper to taste; Salt to taste’ if desired; 12 large pairs frogs’ legs, or 24 small

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

12 large pairs frogs’ legs, or 24 small
1 cup milk
1

Method

Prepare one pair of frogs’ legs at a time. Slip one leg in between the two muscles of the lower part of the other leg to keep the frogs’ legs flat.
Soak the legs briefly, about 5 minutes, in the milk.
Drain the legs but do not dry, then dredge each pair in flour seasoned with salt and pepper.
Meanwhile, pour the tomatoes into a saucepan and

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Ingredients

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