Crispy Pan-Fried Frog Legs with Garlic and Parsley Crust crispy and goldens

1 After thawing, soak the frog legs in a large shallow dish with milk for 1 hour.

2 Dry the legs thoroughly in a clean kitchen towel.

3 Mix both breadcrumbs together in a large shallow dish.

4 Wash and pat dry the parsley. Trim the stems, then mince it finely.

5 Crack the eggs into another shallow dish. Season with pepper to taste. Add the minced parsley.

6 Peel the garlic cloves and grate them into the eggs.

7 Whisk everything together with a fork.

8 Put the flour in a small freezer bag.

9 Put about six frog legs in the bag with the flour. Shake well to coat the legs, then shake off the excess flour with your fingers.

10 Dip the legs into the garlicky eggs. Coat them thoroughly.

11 Then dip into the breadcrumb mixture. Coat them thoroughly.

12 Place the legs on a parchment-lined baking sheet as you go. Keep them in the refrigerator until cooking.

13 Heat the frying oil to 340°F (170 °C) in a large pot over medium heat.

14 Preheat the oven to 285°F (140 °C).

15 Plunge about five legs into the hot oil. Cook for 2 minutes.

16 Remove the legs with a slotted spoon and place them on paper towels to drain excess oil. Season with salt to taste.

17 Keep them warm in the oven at 285°F (140 °C) as you finish the rest, placing them in a dish covered with aluminum foil.

18 Serve hot with your choice of side dish.