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Frogs Legs French Style – en Persillade

2017/04/21 by Varga László



  • about 12 pairs of frogs legs
  • 1 1⁄2 cups milk
  • salt and ground black pepper to taste
  • 1 cup flour
  • 150 g butter
  • 4-5 cloves garlic, finely chopped
  • fresh lemon juice
  • 50 ml dry white wine
  • 1 lemon
  • 1 tablespoon finely chopped fresh parsley


Preparation method:

  1. Thaw the frogs legs if frozen.
  2. Add the frogs legs and milk in a bowl and let them marinate for about one hour / one hour and a half.
  3. Place the flour on a soup plate, add salt and pepper, and mix it with a fork.
  4. Dredge the legs in the flour, one at a time, shaking off excess, and transfer to another plate.
  5. Heat the. butter in a large frying pan over high heat.
  6. Add the frogs legs and fry them, flipping once, until golden brown, about 4-5 minutes.
  7. Add another spoonful of butter, the garlic, parsley, juice squeezed from half of a lemon, and cook, swirling the pan, for another minute.
  8. Serve while fresh and warm with lemon slices on the side.

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