CookEat Recipe
Fried Frogs' Legs
Breaded frog hind legs fried golden and served with lemon quarters and parsley.
Method
Steps
Step 1
Have a food supplier prepare a lot of raw frog hind legs that weighed one and a half pounds before the feet and other adhering parts were removed. If previously frozen, the raw legs must be completely thawed in the refrigerator and drained before this weighing and trimming. Use all the retained hind legs; keep raw tools and the coating station separate from the clean serving area.
Step 2
Season the legs with one teaspoon of salt and half a teaspoon of ground white pepper. Roll lightly in flour, dip in beaten pasteurized shell egg and coat with fresh breadcrumbs, using enough of each to cover the legs.
Step 3
Heat refined canola frying oil in a suitable fryer to 350 F. Put the coated legs in a frying basket without crowding and lower carefully into the oil. Fry for about six minutes as a guide, continuing as needed until the coating is golden and fully cooked and each leg reaches 74 C at its thickest centre away from bone. Cook in batches if needed, allowing the oil to return to temperature between them.
Step 4
Lift out and drain thoroughly on a clean draining surface. Sprinkle with the remaining half teaspoon of salt. Arrange on a clean dish with six lemon quarters and the parsley greens and serve promptly.
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