French · Dinner
Fried Frog Legs
Frog legs dredged in seasoned flour and buttermilk, deep-fried until the exterior shatters golden and crisp. The delicate white meat stays tender and mild inside, finished with fresh lemon and parsley, served with a garlic-herb remoulade for dipping.
$10
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
31.2gProtein
42.8gFat
26.4gCarbs
5.9gSugar
1.6gFiber
1450mgSodium
128mgChol
7.9gSat Fat
520mgPotassium
140mgCalcium
2.3mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat frog legs dry with paper towels and season with salt and black pepper.
2
Marinate
Submerge frog legs in buttermilk and chill for 20 minutes.
3
Dredge
Coat frog legs in flour, pressing so it adheres in a rough layer.
4
Fry
Heat vegetable oil to 350°F (175°C) and fry frog legs 4 to 5 minutes, turning once, until golden.
5
Drain
Lift frog legs onto a paper-towel-lined plate and rest 2 minutes.
6
Finish
Whisk mayonnaise, Dijon mustard, and minced garlic together until smooth.
7
Plate
Arrange frog legs on a plate, scatter with parsley, serve with lemon wedges and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g frog legs
- 1 cup240ml buttermilk
- 2/3 cup80g all-purpose flour
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 11 lemon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
