Frogs' legs in breadcrumbs
Frogs' meat is white and delicate, not unlike high quality chicken. If you can find frogs' legs, they are usually cleaned and skinned.
The bones can be eaten, though I prefer to eat around them, as you would a chicken bone
| Frogs' legs in breadcrumbs | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 181 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th January 2013 |
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Best recipe reviewNice textured batter 4/5 This is perfect (if you like frog's legs) |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 g (2 oz) plain flour
- 2 free range eggs
- 50 g (2 oz) breadcrumbs
- 1 kg (2.25 lb) frogs' legs, cleaned and skinned
- 3 tablespoons olive oil
- 40 g (1.5 oz) butter
- Bunch of parsley, chopped
- 2 lemons cut into thin slices
- sea salt and freshly ground black pepper
Method
- Clear your work surface and lay out four large plates
- Pour the flour into one and season with salt and pepper, the eggs, beaten with a little salt in another and the breadcrumbs in the third
- Dip the frogs' legs first in the flour, secondly into the beaten egg and lastly, coat with breadcrumbs
- Lay the coated legs on the fourth plate
- In a large frying pan, heat the olive oil and butter
- Fry the legs, a few at a time until they are golden brown, turning once. Should take about 5 to 10 minutes.
- Lay the cooked legs onto kitchen paper to drain then arrange on a warm plate, surround with lemons and sprinkle with parsley
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