Simple Sauteed Frogs Legs Recipes

SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER

Steps:

• Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SAUTEED FROG LEGS

Steps:

• Heat a skillet over medium-high heat. Add the butter, garlic, and parsley and cook, stirring, until the butter has melted. Add the frog legs. Cook, turning frequently, until the frog legs are tender, about 10 minutes. Place the bread crumbs in a shallow dish. Dredge the sauteed legs in the crumbs and then serve immediately.

SAUTE FROG LEGS

Steps:

• Marinate frog legs in dark soy sauce for at least 1 hour.
• Heat oil in a pan. Add in garlic and ginger. Saute just long enough to release the aroma.
• Then add the marinated frog legs. Saute until golden brown.
• Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• One sauce starts to boil, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

SIMPLE SAUTEED FROG'S LEGS

Steps:

• Soak frog legs in milk for 1 hour, turning every 15 minutes.
• Remove from milk and salt and pepper them lightly, and coat them in flour.
• In a skillet bring the butter to a sizzle and add frog legs.
• Sauté legs uncovered until they're golden brown on both sides (turning as needed).