Garlic-Infused Crispy Frog's Legs
Experience the delicate flavors of garlic-infused crispy frog's legs with this delightful European recipe. Perfectly seasoned and baked to golden perfection, these frog's legs are lightly coated in flour, pan-seared for a crunchy texture, and then enveloped in a rich garlic butter sauce. Whether you're an adventurous foodie or looking to impress your guests, this dish is sure to become a cherished favorite. Serve with a sprinkle of fresh parsley and a squeeze of lemon for an elegant finishing touch.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
Large frog's legs
16 (cleaned and dried)
All-purpose flour
as needed (for dredging)
Butter
2 (tablespoons, for frying)
Corn oil
2 (teaspoons, for frying)
Garlic butter
4 (teaspoons)
Salt
to taste
Pepper
to taste
Lemon
1 (juiced)
Flat-leaf parsley
to taste (chopped, for garnish)
Lemon slice
as needed (for garnish)
Instructions
1
Begin by cleaning the frog's legs under cold running water, ensuring they are free from any impurities. Pat them dry with a clean kitchen towel.
2
Using a sharp knife, carefully make a small incision between the bones of the lower part of one leg, then twist and insert the other leg through the incision to create a criss-cross pattern. This will help them cook evenly.
3
Preheat your oven to 400°F (200°C) to prepare for baking.
4
Generously season each frog's leg with salt and pepper. Lightly dredge them in all-purpose flour, coating them thoroughly for a crispy texture.
5
In a large skillet, melt the butter and corn oil over medium heat. Add the frog's legs in batches and pan-sear them for approximately 4 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and set aside.
6
In a small saucepan, combine the garlic butter, chopped flat-leaf parsley, and freshly squeezed lemon juice. Heat gently, simmering for a few minutes to allow the flavors to meld together.
7
Transfer the seared frog's legs to a heatproof baking dish. Pour the warm garlic sauce over the legs, ensuring they are well-coated.
8
Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the legs are cooked through and bubbling.
9
Serve the frog's legs on preheated plates, garnishing with lemon slices and additional fresh parsley for a bright touch. Bon appétit!
Nutrition Information
20g
Fat
7.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Infused Crispy Frog's Legs?
It is a delicate European dish featuring seasoned, pan-seared, and baked frog's legs finished in a rich garlic butter sauce.
How many frog's legs are needed for this recipe?
The recipe requires 16 large frog's legs that have been cleaned and dried.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How do you prepare the frog's legs for cooking?
Clean them under cold water, pat dry, and create a criss-cross pattern by inserting one leg through a small incision in the other.
Why should I create a criss-cross pattern with the legs?
This preparation technique helps the frog's legs cook more evenly during the process.
What is used to coat the frog's legs?
The legs are lightly dredged in all-purpose flour to ensure a crispy texture when seared.
How long should the frog's legs be pan-seared?
They should be pan-seared for approximately 4 minutes on each side until they are golden brown and crispy.
What fats are used for frying the legs?
The recipe uses a combination of 2 tablespoons of butter and 2 teaspoons of corn oil for frying.
What ingredients make up the garlic sauce?
The sauce is made from garlic butter, chopped flat-leaf parsley, and freshly squeezed lemon juice.
How long do the frog's legs bake in the oven?
The dish should be baked for 30 to 35 minutes until the legs are cooked through and bubbling.
How many calories are in one serving?
This recipe contains 300 calories per serving.
What is the protein content of this dish?
There are 25 grams of protein per serving.
How much fat does this recipe contain?
There are 20 grams of fat per serving.
What is the carbohydrate count for this recipe?
The dish contains 7.5 grams of carbohydrates per serving.
How should the dish be garnished?
Garnish the finished dish with lemon slices and additional fresh flat-leaf parsley.
Do I need to season the legs before flouring them?
Yes, you should generously season each frog's leg with salt and pepper before dredging them in flour.
What kind of parsley is recommended?
The recipe specifies using flat-leaf parsley for the best flavor.
How much garlic butter is used in the sauce?
The recipe calls for 4 teaspoons of garlic butter.
Is this dish considered an appetizer or a main course?
According to the tags, this dish is categorized as an appetizer.
What is the origin of this recipe style?
This is a European cuisine recipe.
Should the sauce be heated before adding it to the legs?
Yes, the garlic butter sauce should be heated gently in a saucepan to meld the flavors before being poured over the legs.
Can I use any type of flour?
The recipe specifically recommends using all-purpose flour for dredging.
What should the texture of the legs be before baking?
The legs should be golden brown and crispy after the pan-searing step.
How much lemon juice is used?
The juice of one whole lemon is used in the garlic sauce.
Do I bake the legs immediately after searing?
After searing, you transfer them to a baking dish, pour the garlic sauce over them, and then bake them.
Is this a good dish for food enthusiasts?
Yes, it is tagged for adventurous eating and described as a gourmet dish for foodies.
Should the plates be warm when serving?
Yes, serving the frog's legs on preheated plates is recommended for an elegant touch.
Does this recipe contain fiber or sugar?
The nutritional data indicates that fiber and sugar levels are null or negligible.
What is the primary flavor profile?
The primary flavor profile is garlic-infused with bright citrus notes from the lemon and fresh parsley.
How many ingredients are in this recipe?
There are 10 total ingredients listed for this dish.