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: Serves 2–3
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 frogs’ legs
- 1/4 cup (60 ml) all-purpose flour
- salt and freshly ground pepper
- 16 Tbsp (240 ml) butter
- 2 garlic cloves, finely chopped
- 1 Tbsp (30 ml) parsley, finely chopped
- 1 Tbsp (30 ml) fresh lemon juice
Directions
- Season the frogs’ legs with salt and pepper and dredge in flour until lightly coated.
- In a large frying pan, melt 6 tablespoons (90 g) butter over high heat until sizzling.
- Add half of the frogs’ legs to the hot butter and cook them for 3–4 minutes on each side, until lightly crusted and golden.
- Remove and drain the frogs’ legs.
- Wipe the pan clean and melt another 6 tablespoon (90 g) butter to fry the remaining legs. Set the cooked frogs’ legs to the side to drain.
- Wipe the pan clean again and melt the remaining 4 tablespoons (60 g) butter over low heat.
- Add the garlic to the butter and stir it for about 1 minute until lightly browned and fragrant.
- Turn off the heat and return the frogs’ legs to the pan.
- Add the chopped parsley and lemon juice and cover the pan for 2 minutes before serving.
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