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Fried Frogs' Legs

Fried frog legs are coated in flour and fried until light brown after soaking in milk and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Frogs' Legs

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Skin and wash the frogs' legs.

  2. Soak them in milk for 15 minutes.

Coat and fry

  1. Without wiping, season with salt and pepper, then coat with flour.

  2. Fry in deep boiling oil until light brown.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Frogs' legs
Provide the main protein that is cooked and eaten as the dish.
Milk
Softens the meat during soaking and helps the flour coating adhere.
Flour
Forms a coating that browns and crisps in the hot oil.

The step that matters

Fry in deep boiling oil until light brown. Oil that is hot enough sears the flour coating quickly, so it crisps and browns without soaking up grease. Oil that is too cool makes the coating greasy and soft.

“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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