Provincial style frog legs by Sea Change
Serves two as a meal or four as a light snack
4 pairs of sustainable caught frog legs
2 cups buttermilk
2 tablespoons salt
1 tablespoon brown sugar
Zest of 4 lemons
6 cloves of garlic micro planned
2 bunches of Italian flat leaf parsley, chopped
I cup flour
2 tea salt
1 tea cayenne
4 tablespoons butter
Combine buttermilk, two tablespoons salt and brown sugar. Submerge frog legs in mixture and allow to brine for 2-4 hours.
Meanwhile, combine garlic, lemon zest and parsley. In a separate medium sized mixing bowl combine flour, two teaspoon salt and cayenne.
Dredge frog legs in flour mixture. Place butter in a large sautéed pan over medium high heat. Allow to foam. Place legs in the pan and cook until they begin to brown, flip over and brown on the second side. Add the lemon, garlic and parsley mixture the the pan and let it cook with the frog legs about 30 seconds.
Using a slotted spoon remove the legs and place on a serving platter. Spoon butter and garlic, lemon zest, parsley over the legs. Squeeze lemon juice over the whole thing. Serve hot.