Cuisses de Grenouilles (Frog Legs)
This classic French appetizer features tender frog legs lightly pan-fried until golden and served with a rich garlic and parsley butter sauce. It's a surprisingly delicate and flavorful dish, perfect for an adventurous palate.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6 pcsfrog leg, cleaned, defrosted if frozen
- 0.25 cupall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 tbspvegetable oil
sauce
- 4 tbspunsalted butter
- 2 clovegarlic, minced
- 2 tbspfresh parsley, finely chopped
- 0.5 pcslemon, juiced
Equipment
shallow dish · large skillet · paper towels · tongs
The method
Step by step
- 1
Pat the frog legs dry thoroughly with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps achieve a crispier exterior.
- 2
In a shallow dish, combine the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Dredge each frog leg in the seasoned flour, shaking off any excess.
About 3 min
Cook’s note: Ensure an even, thin coating for best results.
- 4
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
About 2 min
- 5
Add the floured frog legs to the hot skillet in a single layer, being careful not to overcrowd the pan.
Cook’s note: Work in batches if necessary to maintain pan temperature and ensure even cooking.
- 6
Cook for 3-4 minutes per side, or until golden brown and cooked through.
About 7 min
Cook’s note: The meat should be opaque and easily pull away from the bone.
- 7
Remove the cooked frog legs from the skillet and set aside on a plate.
- 8
Reduce the heat to medium-low and add the unsalted butter to the same skillet.
About 1 min
- 9
Once the butter is melted, add the minced garlic and sauté for 30 seconds until fragrant.
About 1 min
Cook’s note: Do not let the garlic brown, as it can become bitter.
- 10
Stir in the fresh parsley and lemon juice, cooking for another 15-30 seconds to combine.
About 1 min
- 11
Return the cooked frog legs to the skillet and toss gently to coat them in the garlic-parsley butter sauce.
About 1 min
Cook’s note: Serve immediately while hot.
Keep it good
Store any leftover frog legs in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat until warmed through, or in a microwave.
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