📝 About This Recipe
A quintessential jewel of French bistro gastronomy, these frog legs are sautéed to a delicate golden crisp and bathed in a luxurious 'Beurre Maître d'Hôtel'. The meat is incredibly tender—reminiscent of the finest chicken wing but with a more refined, silky texture. This dish celebrates the aromatic marriage of pungent garlic and fresh flat-leaf parsley, offering a sophisticated and adventurous start to any gourmet meal.
🥗 Ingredients
The Frog Legs
- 1 kg Frog legs (thawed if frozen, patted very dry)
- 1 cup Whole milk (for soaking to ensure whiteness and tenderness)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Freshly ground white pepper (to maintain the clean look of the meat)
The Persillade Sauce
- 100 grams Unsalted butter (high-quality European style preferred)
- 2 tablespoons Extra virgin olive oil (to prevent the butter from burning)
- 6 pieces Garlic cloves (very finely minced)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Dry white wine (such as Muscadet or Sauvignon Blanc)
For Garnish
- 4 pieces Lemon wedges (for serving)
- 1 pinch Fleur de sel (for a final textural crunch)
👨🍳 Instructions
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1
Begin by rinsing the frog legs under cold water. If they are still joined at the spine, use kitchen shears to snip them into individual legs.
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2
Place the legs in a shallow bowl and cover with the milk. Let them soak for 15-20 minutes; this helps whiten the meat and removes any 'swampy' undertones.
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3
While the legs soak, prepare your 'mise en place' by finely mincing the garlic and chopping the parsley. Set aside.
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4
Drain the milk and pat the frog legs extremely dry with paper towels. Moisture is the enemy of a good crust.
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5
In a wide plate, whisk together the flour, sea salt, and white pepper.
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6
Dredge each leg in the flour mixture, shaking off any excess thoroughly. The coating should be thin and translucent, not thick or cakey.
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7
In a large heavy-bottomed skillet or sauté pan, heat the olive oil and half of the butter over medium-high heat until the butter foam subsides.
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8
Carefully place the frog legs in the pan in a single layer. Do not overcrowd; work in batches if necessary.
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9
Sauté the legs for 3-4 minutes on the first side until they are a beautiful golden brown and slightly crispy.
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10
Flip the legs and cook for another 2-3 minutes. Once cooked through, remove the legs from the pan and keep them warm on a plate.
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11
Wipe the pan quickly with a paper towel if the butter has browned too much, then add the remaining butter.
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12
Add the minced garlic to the foaming butter and sauté for just 30-45 seconds until fragrant but not browned. Deglaze with the white wine, letting it bubble for a moment.
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13
Stir in the fresh parsley and lemon juice, creating a vibrant green emulsion.
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14
Return the frog legs to the pan for 30 seconds, tossing them gently to coat every inch in the garlic-parsley butter.
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15
Transfer to a warmed serving platter, spooning all the remaining butter sauce over the top. Serve immediately.
💡 Chef's Tips
Always pat the frog legs bone-dry after the milk soak to ensure they brown rather than steam. Use white pepper instead of black to avoid dark specks on the delicate white meat. Be careful not to burn the garlic; bitter garlic will ruin the subtle flavor of the dish. If you cannot find fresh frog legs, ensure frozen ones are fully thawed in the refrigerator overnight before use. For an extra touch of luxury, finish the sauce with a teaspoon of cold butter whisked in at the very end off the heat.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up the glorious garlic butter. Pair with a crisp, high-acidity white wine like a Sancerre or a Chablis. A light watercress salad with a simple lemon vinaigrette provides a refreshing contrast. Provide small finger bowls with warm water and lemon slices, as these are traditionally eaten with the fingers. Follow this appetizer with a light main course like Sole Meunière or a roasted chicken.