Crispy Frog Legs Recipe
Make Crispy Frog Legs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Finishing & Garnish
Dipping Sauce (optional)
Method
Preparation
- 1
Clean and trim
Pat the frog legs dry with paper towels. If they are whole pairs, separate them so pieces are individual. Remove any excess membrane or small bones if present. Drying thoroughly helps the coating adhere and ensures crispiness.
- 2
Marinate
In a shallow bowl, whisk together the eggs and buttermilk until smooth. Season lightly with 1/4 tsp of the fine salt and a pinch of black pepper. Submerge the frog legs in the mixture and let rest 20–30 minutes in the refrigerator. This tenderizes the meat and helps the batter stick.
- 3
Dry mix
While the frog legs marinate, combine the all-purpose flour, cornstarch, remaining 1 1/4 tsp fine salt, 1/2 tsp black pepper, garlic powder and paprika in a shallow dish or pie plate. Whisk to distribute evenly.
Coating & Frying
- 4
Heat oil
Pour the vegetable oil into a heavy skillet or Dutch oven so it reaches about 1/2 inch depth (about 1.5–2 cups depending on pan). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or until a small pinch of flour sizzles and browns in about 10–15 seconds.
- 5
Coat frog legs
Remove frog legs from the buttermilk-egg mixture, letting excess drip off. Dredge each piece thoroughly in the flour-cornstarch mixture, pressing the flour onto the surface to form an even, slightly thick coating. Shake off excess and set on a tray. Work in batches to avoid crowding the pan.
- 6
Fry
Carefully add frog legs to the hot oil in a single layer (do not overcrowd). Fry for 3–4 minutes per side, turning once, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C) or the meat is opaque and firm. Smaller pieces may cook faster; adjust time accordingly.
- 7
Drain
Using a slotted spoon or spider, remove cooked frog legs to a wire rack set over a sheet pan or to paper towels. Immediately season lightly with the finishing 1/4 tsp fine sea salt while still hot so it adheres. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.
Sauce & Serve
- 8
Make dipping sauce (optional)
In a small bowl combine mayonnaise, Dijon mustard, hot sauce, lemon juice and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.
- 9