Start by thawing and drying to frog legs well with paper towels to ensure nice browning. Heat butter and oil in saute pan on medium-high heat. Add frog legs to hot pan and season with salt and pepper.

Note: To make clarified butter, melt butter, remove from heat and skim off foam. Let stand a few minutes, allow the milk solids to settle to the bottom. The "clarified" butter is the clear yellow ...

A Mardi Gras–inspired favorite, these frog legs are lightly battered in cornmeal and fried until golden and crispy on the outside, tender and juicy on the inside. Bobby Singleton of The Fish Shack ...