Frog Legs with Garlic and Parsley Sauces by Bernard Loiseau

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with less fat.

Rinse frog legs under cold water and pat dry with paper towels.

Season the frog legs with salt, black pepper, and paprika.

In a bowl, whisk together flour, cornstarch, cayenne pepper, and a pinch of salt.

In another bowl, beat the egg and season with salt and pepper.

Dredge each frog leg in the flour mixture, then dip in the egg, and finally coat with bread crumbs.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Carefully add the coated frog legs to the skillet in a single layer.

Fry until golden brown and crispy, about 3-4 minutes per side.

Remove the frog legs and place them on a paper towel-lined plate to drain excess oil.

In a separate pan, melt butter over medium heat and add minced garlic.

Sauté the garlic until fragrant, about 1-2 minutes, being careful not to burn it.

Add chopped parsley and lemon juice to the garlic butter, stirring to combine.

Drizzle the garlic butter over the fried frog legs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens