Sautéed Frog Legs

Kentucky comfort food wouldn’t be complete without frog legs.

• 1 pound cleaned frog legs
• Buttermilk, to cover
• ½ cup all-purpose flour
• Up to ¼ cup olive oil
• ¼ teaspoon salt
• Black pepper, to taste
• ½ teaspoon no-salt seafood seasoning
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, if desired

In a covered container, soak frog legs in buttermilk for 3 hours or overnight in the refrigerator. Remove frog legs from buttermilk and dredge in flour. Sauté in oil over a low heat. As they cook, sprinkle frog legs with salt, pepper, and Old Bay seasoning. Cook frog legs about 12 to 14 minutes, browning each side, until a meat thermometer reaches 165 degrees Fahrenheit when inserted into the meatiest part of the leg. Remove frog legs to a platter, and sprinkle with lemon juice and parsley, if desired.