Frog Legs in Tomato Sauce

Merideth and I decided to do spooky recipes for Halloween time, and well…I’m not a fan of frogs. This recipe was a personal challenge not only because of the unfamiliar protein, but also because of my irrational fears  (Merideth: “you look like a Fear Factor contestant!”) Nevertheless, it was pretty tasty! Snails next! …maybe.


  • 4 pairs frog legs (I found them frozen at a seafood market)
  • 1/2 cup flour
  • 1 1/2 cups bread crumbs
  • 1 egg
  • 1/2 cup milk (optional)
  • Oil for frying
  • 2tbs olive oil or butter
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/4 cup dry white wine
  • 3 tbs Herbs de Provence (can substitute equal parts thyme and rosemary)


  1. Whisk eggs and milk, if using, in a medium bowl. Fill another bowl with the bread crumbs.
  2. Dip frog legs into flour, then the egg mixture, and then coat in bread crumbs.
  3. If using a deep fryer, heat oil to 350 degrees and fry frog legs for approximately 5 minutes. If using a stove top, heat a layer of oil in saute pan and fry frog legs on each side 2-3 minutes or until the bread crumbs have browned. Set aside.
  4. In a cast iron pan or other deep skillet, heat a small amount of olive oil (or butter) and cook garlic and shallot until golden and fragrant, approximately 3-4 minutes. Add the white wine to deglaze. Add herbs and tomato sauce and simmer for an additional 3-4 minutes.
  5. Add frog legs and simmer until sauce slightly thickens, about 7-10 minutes. Serve with rice!

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