Garlic Parsley Butter Frog Legs

Prepare the frog legs: If frozen, thaw completely and pat very dry with paper towels. Lightly dust them with flour, shaking off any excess.

Mince the garlic and chop the parsley finely. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the floured frog legs in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and keep warm.

Reduce the heat to medium. Add the butter to the same skillet. Once melted and slightly foaming, add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.

Return the cooked frog legs to the pan. Add the chopped parsley, salt, and black pepper. Toss gently to coat the frog legs thoroughly with the garlic-parsley butter.

Serve immediately with a squeeze of fresh lemon juice.