In a 12-inch sauté pan, heat butter in olive oil over medium-high heat. Season frog legs to taste using salt, pepper and granulated garlic. Add frog legs to pan in batches and sauté 4–5 minutes, ...

Add half of the butter, and add the frog legs in too. Cook the frog legs for about 4-minutes on each side or until you get a nice golden brown color. Once you have seared both sides, squeeze the lemon ...

BATON ROUGE, La. (WAFB) - This unique appetizer or starter dish falls under the category “exotic foods of the bayous.” If you wish to serve this as an entrée, simply use 3 cups heavy whipping cream ...

A Mardi Gras–inspired favorite, these frog legs are lightly battered in cornmeal and fried until golden and crispy on the outside, tender and juicy on the inside. Bobby Singleton of The Fish Shack ...

BRADENTON, Fla. — If you did not grow up near a swamp, then this delicacy might be something you’ve never experienced, but there’s a place in Bradenton serving up a taste of Old Florida. And after a ...

Start by thawing and drying to frog legs well with paper towels to ensure nice browning. Heat butter and oil in saute pan on medium-high heat. Add frog legs to hot pan and season with salt and pepper.

Hanging on the wall inside Le Veau d’Or, the octogenarian bistro that has been refurbished and reopened by chefs Lee Hanson and Riad Nasr, is a copy of one of the original menus. It lists “Fresh frogs ...

Eric Kissinger had never cooked a frog leg before he purchased the Green Frog Inn, a Fort Wayne institution since 1933. The bar at 820 Spring St., which had once been owned by the late Cindy Henry, ...