Fried Frog Legs with Remoulade Sauce

Name: Fried Frog Legs with Remoulade Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Ingredients: 450 g Frog legs (frozen, thawed); 60 g All-purpose flour; 2 pcs Large eggs; 100 g Breadcrumbs; null to taste Salt; null to taste Freshly ground black pepper; 500 ml Vegetable oil (for frying); 150 g Mayonnaise; 15 ml Dijon mustard; 15 g Capers (finely chopped); 2 pcs Small gherkins (finely chopped); 5 g Fresh parsley (finely chopped); 5 g Fresh chives (finely chopped); 15 ml Fresh lemon juice; 1 pc Small shallot (very finely minced)

Difficulty

medium

Time

40m

Price Category

expensive

Calories

High

Savor this classic French delicacy: crispy fried frog legs perfectly complemented by a rich and flavorful remoulade sauce. This elegant appetizer or light main course is guaranteed to provide a unique culinary experience. The mild, chicken-like taste of the frog legs harmonizes beautifully with the spicy, creamy sauce. Prepare this mouth-watering dish at home and surprise your guests with a true gastronomic adventure!

Steps

Remoulade Sauce

First, prepare the remoulade sauce. In a medium bowl, combine mayonnaise, Dijon mustard, finely chopped capers, gherkins, parsley, chives, lemon juice, and shallot. Season with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Set aside while you prepare the frog legs.

Prepare Frog Legs

Rinse the thawed frog legs thoroughly under cold water, then pat them completely dry with paper towels. This is crucial for achieving a crispy coating. Season the frog legs generously with salt and pepper on all sides.

Breading

Set up three shallow dishes: one with flour, one with beaten eggs (seasoned with a pinch of salt), and one with breadcrumbs. Dredge each frog leg first in flour, then dip it into the egg, and finally coat thoroughly with breadcrumbs. Ensure an even coating all around.

Frying

Heat a generous amount of vegetable oil in a deep skillet or pot over medium-high heat to about 170-180°C (340-350°F). Carefully place the breaded frog legs into the hot oil, frying a few at a time to avoid overcrowding and dropping the oil temperature. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove them to a plate lined with paper towels to drain excess oil.

Serving

Serve the freshly fried, crispy frog legs immediately with the cold, creamy remoulade sauce. Garnish with fresh parsley or lemon wedges if desired.

	Per 100g	Per Serving 250g
Calories	350 kcal	875 kcal
Protein	18g	45g
Fat	25g	62.5g
Carbohydrate	12g	30g
Fiber	1g	2.5g
Sugar	1g	2.5g

Download

game meat

pan-fried

for guests

main course

crispy

French

all seasons

Hot

Fried Frog Legs with Remoulade Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Remoulade Sauce

Prepare Frog Legs

Breading

Frying

Serving

Extra Tips

► Thoroughly pat dry the frog legs with paper towels before breading for a crispier result.

► Prepare the remoulade sauce at least 30 minutes before serving to allow the flavors to meld and deepen.

► Use a deep pot for frying and ensure the oil temperature remains consistent for a perfect golden-brown finish.

Nutrition