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Frogs’ Legs with Parmesan
Wine-marinated frogs’ legs fried in a Parmesan coating and served with cold tartare sauce.
Method
Steps
Step 1
For the tartare sauce, finely chop three small vinegar pickles, one shallot, half a teaspoon parsley, one teaspoon capers, quarter of a teaspoon tarragon and quarter of a teaspoon chervil. Keep these ready in a clean bowl.
Step 2
In a separate cold food-safe bowl, whisk one commercially pasteurized egg-yolk equivalent with half a teaspoon English mustard powder, half a teaspoon salt, one saltspoon cayenne and one tablespoon vinegar. Add one gill cool olive oil drop by drop, whisking continuously until incorporated. Mix in all the chopped pickles and herbs, whisk for four minutes, then cover and refrigerate at 40°F or colder until serving.
Step 3
Use one and a half pounds fresh food-grade frogs’ legs from an inspected food supplier, professionally skinned and cleaned. Clip off the toes or claws with clean kitchen scissors and pat dry. Put in a clean food-safe dish with one sliced onion, one thyme sprig, two crushed bay leaves, two parsley branches, half a gill white wine, half a gill vinegar, two tablespoons olive oil, one light teaspoon salt and half a teaspoon finely ground white pepper. Mix, cover and marinate for one hour in the refrigerator at 40°F or colder.
Step 4
Drain the legs and discard the used marinade. Lightly flour, dip in beaten commercially pasteurized egg and coat in grated Parmesan. Discard coating materials that touched raw legs.
Step 5
Heat enough canola oil in suitable deep-frying equipment without overfilling. Fry in small batches for about eight minutes until golden, the thickest leg meat reaches 145°F for fifteen seconds away from bone and the coating is fully cooked. Drain thoroughly on clean food-safe paper, sprinkle a little additional salt over and shake gently. Arrange on a hot dish with a clean food-safe folded napkin and serve promptly with all the cold tartare sauce separately.
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