Appetizer

Cuisses de Grenouilles (Frog Legs)

Name: Cuisses de Grenouilles (Frog Legs)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: french
Ingredients: 6 pcs frog leg cleaned, defrosted if frozen; 0.25 cup all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 tbsp unsalted butter; 2 clove garlic minced; 2 tbsp fresh parsley finely chopped; 0.5 pcs lemon juiced; 2 tbsp vegetable oil

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

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

Storage

Store any leftover frog legs in an airtight container in the refrigerator.

Reheating

Gently reheat in a skillet over low heat until warmed through, or in a microwave.