France Cuisses de Grenouille (Frog Legs)
A classic French dish, cuisses de grenouille has been popular since at least the 12th century. When Catholic Church authorities noticed monks were putting on excess weight, they prohibited consuming meat on certain days, but wily monks continued to satisfy their meat cravings by arguing that amphibious frogs were fish and therefore not subject to the ban. By the 1600s, the finest restaurants in Paris were serving fattened frog's legs to great acclaim. The most traditional version of this dish features lightly battered cuisses bathed in a highly complementary persillade, parsley-garlic butter.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 frog legs
- Salt, to taste
- Ground black pepper, to taste
- ¼ cup (60 ml) all-purpose flour
- 16 Tbsp (240 ml) butter, divided
- 2 garlic cloves, finely chopped
- 1 Tbsp (30 ml) finely chopped parsley
- 1 Tbsp (30 ml) fresh lemon juice
Directions
- Season frog legs with salt and black pepper.
- Dredge frog legs in flour until lightly coated.
- Melt 6 tablespoons (90 g) butter in a large skillet set over medium-high heat until sizzling.
- Add half of the frog legs to the hot butter and cook them for 3–4 minutes on each side, until lightly crusted and golden.
- Transfer frog legs to a paper towel-lined plate to drain.
- Melt another 6 tablespoon (90 g) butter and fry the remaining legs.
- Transfer frog legs to a paper towel-lined plate to drain.
- Wipe skillet clean and melt remaining 4 tablespoons (60 g) butter over low heat.
- Add garlic to the hot butter and stir it for about 1 minute until lightly browned and fragrant.
- Turn off the heat and return frog legs to the pan.
- Add chopped parsley and lemon juice and cover the pan for 2 minutes before serving.
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