Garlic Parmesan Frog Legs Recipe

Pat frog legs dry with paper towels. Place in a shallow dish or resealable bag.

Combine buttermilk, Creole seasoning, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Pour over frog legs, ensuring they are submerged. Marinate in the refrigerator for 30–45 minutes (up to 2 hours for more tenderizing).

While the frog legs marinate, mix the flour, 1/4 cup finely grated Parmesan, paprika, garlic powder, and optional 1/4 tsp Creole seasoning in a shallow plate or rimmed dish. Whisk to combine and break up any lumps.

After marinating, remove frog legs from buttermilk one at a time, letting excess drip off, and dredge in the flour-Parmesan mixture. Press gently so the coating adheres. Place coated legs on a wire rack for 5 minutes to set the crust.

Cook frog legs

Heat a large skillet (preferably cast-iron or heavy-bottomed) over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams and is sizzling but not browned, add the frog legs in a single layer (work in batches if necessary). Cook 2–3 minutes per side until golden brown and cooked through (internal temperature about 145°F/63°C). Transfer cooked legs to a warm plate and tent with foil.

Make garlic-parmesan butter

Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. When melted, add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid browning. Stir in lemon juice, chopped parsley, and chives. Remove from heat and taste; season with salt and freshly ground black pepper as needed.

Return frog legs to the skillet and spoon the garlic-parmesan butter over them to coat and warm for 30–60 seconds. Sprinkle 1/4 cup grated Parmesan over the legs and allow to melt slightly from the residual heat.

Transfer frog legs to a serving platter. Garnish with additional parsley and chives if desired, and serve with lemon wedges on the side for squeezing. Serve immediately.