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12 whole frogs, cleaned and dressed
1 c. milk
2 sticks margarine
1/4 c. lemon juice
1 qt. water
2 tbsp. chopped parsley
Salt and pepper
Scald frogs in the lemon juice and boiling water. Remove, dry and dip in milk. Season and place in baking dish. Cover frogs with cut up chips of butter and place in 400 degree broiler. Turn over when brown, baste and cook 10-20 minutes until brown. Garnish with chopped parsley and serve with tartar sauce and toast.