They were surprisingly meaty. There's a lot of good meat on a frog leg. It looks a lot chicken and has a similar texture. Finding frog legs was something of a problem. Sarah had seen them for sale a long time ago at a local Stater Brothers Supermarket, but upon arriving at the meat department I was told that they no longer carried frog's legs because "nobody ever buys them," but the gentleman behind the counter was kind enough to call around to see if he could locate some at the other supermarkets in town. That was really above and beyond the call of duty for him to do that, and I intend to write a letter to his supervisor to sing his praises. After trying several stores he finally successfully tracked down these at another Stater Brothers over on Esplanade. When I got there there the lady said that an asian man had ordered them, but never showed up to claim them. She said that they're strictly a special order item and, like their sister store, they also don't typically carry them. Why? Well, because "nobody ever buys them." That's why.
1.5 lbs. of Frog's Legs, rinsed and sponged dry
1/4 cup olive oil
2 eggs, beaten
Salt & Pepper
Chopped Parsly mixed with 2 cloves of garlic and pounded into a paste
Much the same as with making fried chicken, season the legs, run them through flour, dip the legs in the beaten eggs and place them in hot oil. Cook on high and turn them until lightly colored and crispy, about 5 minutes. Then place them on a serving tray and sprinkle with lemon juice.