The simplest way to prepare frog legs – breaded and fried.
Ingredients
- 200 g frog legs, 5 pieces per person
- 1 cup milk
- sea salt
- 3 – 4 tablespoons all-purpose flour
- for frying: clarified butter and vegetable oil in equal parts or more butter
Preparation
Thaw frozen frog legs, wash, and soak in milk for 1 hour or preferably longer, such as overnight. Fresh legs should also be soaked. Then, thoroughly dry and sprinkle with sea salt. Place the flour on a plate and dredge the legs in it. Heat the butter and oil in a pan (or wok) to a depth of about 2 cm. Fry the legs in batches, in a single layer, for about 4 minutes on each side until the meat is tender, golden brown, and easily separates from the bone. The frying time depends on the size of the legs. It is not a meat that cooks very quickly; it requires roughly the same amount of frying time as chicken breasts. After frying, place on paper towels.
