French · Starter · Medium
Frog Legs
Delicate frog legs sauteed in garlic butter with parsley. Tastes like the finest chicken you have ever had.
The whole recipe in 60 seconds
Frog Legs, in 5 ideas
- The meat is delicate and mild; the garlic butter is the whole flavor story.
- Do not overcook; like shrimp, they go from tender to rubbery fast.
- Soaking in milk for an hour beforehand mellows any pond-like flavor.
- Eat them with your fingers; that is how the French do it.
- A glass of crisp white wine is the traditional partner.
What you need
Ingredients
- 16 frog leg pairs (about 1 1/2 lbs)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 lemon, cut into wedges
How to make it
Directions
- Pat the frog legs very dry. Season the flour with salt and pepper and dredge the legs lightly.
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Cook the legs 3 to 4 minutes per side until golden and cooked through.
- Add the garlic in the last minute and cook until fragrant.
- Shower with parsley and serve immediately with lemon wedges.
Money saver. Frozen frog legs are widely available and excellent. Thaw overnight in the fridge, never on the counter.