Level: Easy Total time: 2h15 + 4h defrosting
Oh it took me a few years living in France before I dared to taste the frog legs. To me they were just to some slimy (and noisy!) creatures that lived in the pond near our house when I grew up, and not in any case comestible… But how wrong was I. These small creatures are absolutely delicious! They are tasty and tender and I’ll choose them over chicken any day. The kids also love this tender and tasty finger food. We often have them on Saturday evening, cooked with butter, garlic and parsley and served simply with a fresh baguette.
THE TIPS TO SUCCEED
1: Make sure the garlic is cooked slowly on low heat. If it turns brown you get a roasted garlic taste to your plate
2: Fry a few minutes on each side. Make a first test to see how long you need to cook them as it depends a bit on the size. They should be cooked through but not too much so that the meat fall of the bone
Let’s get started
Ingredients
- 1 kg Frog legs Frozen or Fresh
- 600 ml Milk
- 4 Garlic Cloves
- 20 g Parsley
- Butter
- Olive Oil
- Flour
- Salt & Pepper
How to do it
Put the frozen Frog legs in a mixture of 50/50 milk and water and place them in the fridge for 5 hours. This will make the legs extra tender. If the Frog legs are fresh, leave them in the fridge for 2 hours in the milk/water mixture before to cook them. Dry the legs with kitchen paper.
Mince the garlic and finely chop the parsley leaves
Add flour in a deep plate and roll the frog legs in the flour until completely covered. Using a frying pan or a wok, heat 2 tbs of butter and 2 tbs of olive oil and fry (in several small portions) the legs on both sides until cooked through. You may have to add some butter and olive oil in between each portion if it has dried out.
Meanwhile, melt 4 tbsp of butter in a pot over medium/low heat and add the garlic. Let the garlic simmer at very low heat for several minutes in the butter until it gets tender. Add the parsley to the butter/garlic and keep simmering for another minute before adding all the fried frog legs. Add salt and pepper, turn them carefully in the garlic/parsley butter and serve.
How to serve the Frog Legs
Just add the pot on the table and eat the Frog Legs using your fingers. Serve it with a fresh French baguette that you can find a recipe for by clicking here.
Frog legs
Ingredients
- 1 kg Frog legs Frozen or Fresh
- 600 ml Milk
- 4 Garlic Cloves
- 20 g Parsley
- Butter
- Olive Oil
- Flour
- Salt & Pepper
Instructions
- Put the frozen Frog legs in a mixture of 50/50 milk and water and place them in the fridge for 4 hours. This will make the legs extra tender. If the Frog legs are fresh, leave them in the fridge for 2 hours in the milk/water mixture before to cook them
- Mince the garlic and finely chop the parsley
- Dry the legs with kitchen paper
- Add flour in a deep plate and roll the frog legs in the flour until completely covered
- Using a frying pan or a wok, heat 2 tbs of butter and 2 tbs of olive oil
- Fry (in several small portions) the legs on both sides until cooked through. You may have to add some butter and olive oil in between each portion if it has dried out.
- Meanwhile melt 4 tbsp of butter in a pot over medium/low heat and add the garlic
- Let the garlic simmer at very low heat for several minutes in the butter until it gets tender.
- Add the parsley to the butter/garlic and keep simmering for another minute before to add all the fried frog legs. Add salt and pepper, turn them carefully in the garlic/parsley butter and serve.
