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)
- Whisk eggs and milk, if using, in a medium bowl. Fill another bowl with the bread crumbs.
- Dip frog legs into flour, then the egg mixture, and then coat in bread crumbs.
- 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.
- 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.
- Add frog legs and simmer until sauce slightly thickens, about 7-10 minutes. Serve with rice!