An atout signature dish. Fresh local frog legs are simply sautéed in a pan till crispy and finished off with butter, shallots, garlic and parsley. Make yours at home!

Locally raised American Bullfrogs raised without usage of antibiotics, hormones or steroids.

Size - 300gm

Shelf life - Frozen 6 months

Sautéed Frog Legs with Garlic & Parsley

Ingredients required

Frog legs

Oil

Chopped Garlic

Salt & Pepper

Chop Shallots

Butter

Plain Flour

Thaw frog legs in fridge
Dab dry with a paper towel and season with salt & pepper.
Coat with a layer of plain flour
Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add frog legs and cook until golden brown.Flip frog legs over and cook the other side till golden brown.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add butter and cook shallots and garlic just until fragrant, about 30 seconds.

Add frog legs tossed it well.
Add chopped parsley and serve

To note:

Ensure oil is hot and froge legs are dry before going into the pan.

Do not move or stir them until they have a golden-brown crust.

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