Frog Legs
Ingredients
Directions
Prepare
Clean the frog legs thoroughly.
Sprinkle with coarse sea salt.
Bread and fry
Roll in breadcrumbs, then dip in beaten egg, 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
- Provide the main protein, which cooks into tender meat inside a crisp coating.
- Breadcrumbs
- Form a crunchy, golden crust when fried in hot oil.
- Egg
- Acts as a binder that helps the breadcrumbs adhere to the legs.
The step that matters
Frying in deep oil until golden brown. The oil must be hot enough to crisp the breadcrumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before the meat is cooked 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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