French · Dinner
Fried Frog Legs (Gluten-Free)
Frog legs dredged in seasoned gluten-free rice flour, fried until the skin turns crackling-crisp while the meat inside stays tender and mild, closer to a delicate white fish than chicken. Finished with lemon, parsley and garlic butter, served with a lemon wedge and a small green salad.
$10
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
456Calories
31.2gProtein
28.1gFat
17.4gCarbs
0.8gSugar
1.1gFiber
714mgSodium
178mgChol
11.8gSat Fat
385mgPotassium
68mgCalcium
1.9mgIron
0.4mcgVitamin B12
8mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Pat frog legs dry with paper towel and season both sides with salt and black pepper.
2
Marinate
Submerge frog legs in buttermilk for 15 minutes so the meat firms up slightly.
3
Dredge
Whisk rice flour, smoked paprika together on a plate, then coat each frog leg fully, pressing gently so it adheres evenly.
4
Fry
Heat vegetable oil in a heavy skillet over medium-high heat until a pinch of flour sizzles instantly, then shallow-fry frog legs 3 minutes per side until coating is deep golden and crisp.
5
Drain
Lift fried legs onto a paper-towel-lined plate and rest 1 minute.
6
Finish
Melt butter over low heat, stir in garlic 30 seconds until fragrant, remove from heat and stir in parsley and lemon juice.
7
Plate
Arrange frog legs over arugula, spoon garlic-parsley butter over top, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g frog legs
- 80g80g rice flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 160ml160ml buttermilk
- 56g56g butter
- 4 cloves4 cloves garlic
- 8g8g parsley
- 11 lemon
- 60ml60ml vegetable oil
- 50g50g arugula
