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Frogs Legs

Frog legs dipped in milk, seasoned, coated, fried, served with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Frogs Legs

Ingredients

Directions

Prepare

  1. Dip the washed and drained frog legs into milk.

  2. Sprinkle with coarse sea salt and black pepper.

  3. Roll in flour or cracker crumbs.

Cook and serve

  1. Drop into boiling olive oil and cook for 15 minutes or until done.

  2. Serve with sliced lemon and parsley.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Frog legs
Provide the main protein that cooks through in the hot oil.
Milk
Helps the coating adhere to the frog legs before frying.
Flour or cracker crumbs
Form a crisp, browned coating when fried in oil.
Olive oil
Conducts heat to cook the legs and crisp the coating.

The step that matters

Frying in boiling olive oil. Oil that is not hot enough lets the coating absorb grease and turn soggy, while oil that is too hot can brown the crumbs before the meat is cooked through. Keeping the oil at a steady frying temperature gives a crisp coating and evenly cooked meat.

“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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