Restaurants›The Poppy and Parliament›Beggar’s Purse Frogs’ Legs Recipe

Beggar’s Purse Frogs’ Legs Recipe

Inspired by The Poppy and Parliament
Time1h
Serves4

Cajun frogs’ legs cooked in a light Basil, mustard seed, and potato crust flavored with apancetta and pearl onion sauce and fresh garlic Aioli

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Ingredients

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Frogs' Legs

Garlic Aioli

Method

Preparation of Frogs' Legs

1

Marinate the Frogs' Legs

In a bowl, combine the frogs' legs with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

2

Prepare the Crust

Peel and boil the potatoes until tender. Mash them in a bowl and mix in chopped basil, mustard seeds, salt, and pepper.

3

Cook Pancetta and Onions

In a skillet, cook diced pancetta over medium heat until crispy. Add pearl onions and sauté until they are golden brown.

Cooking

4

Fry the Frogs' Legs

In the same skillet, heat oil and add the marinated frogs' legs. Fry until golden brown and cooked through, about 5-7 minutes.

5

Add the Crust

Spoon the potato mixture over the frogs' legs, pressing lightly to form a crust. Cook until the crust is crispy.

Making Garlic Aioli

6

Prepare the Aioli

In a small bowl, mix mayonnaise, lemon juice, minced garlic, and salt until well combined. Adjust seasoning to taste.