Frog Legs
Ingredients
Directions
Prepare
Clean the frog legs thoroughly.
Sprinkle with coarse sea salt.
Coat and fry
Roll the legs in breadcrumbs, then dip in beaten eggs, and roll in breadcrumbs again.
Fry in deep oil until golden brown.
Drain on paper towels.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Frog legs
- Provides the main meat that is cooked through by frying.
- Breadcrumbs
- Form a crisp, golden crust that browns in the hot oil.
- Eggs
- Bind the breadcrumbs to the legs so the coating stays attached while frying.
- Oil for frying
- Conducts heat evenly around the legs, cooking the coating quickly and browning it.
The step that matters
Frying in deep oil until golden brown. The oil must be hot enough to crisp the coating quickly. If it is too cool, the breadcrumbs soak up oil and turn greasy; if it is too hot, the outside browns and burns before the meat cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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