Fry the legs on each side until they gain a golden colour. This should not take longer than 6-8 minutes. Towards the end of frying, the French often add finely chopped garlic and chopped parsley.

"The earliest source for the French eating frogs legs is in The ... he convinced the Prince of Wales to allow frog legs at his table by calling them cuisses de nymphes aurore—legs of the dawn ...