Petitchef

Fried frog legs with roasted garlic sauce

Main Dish
2 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 2

For the frog legs:

32 ounces peanut oil (or veggie)

4 pairs frog legs

4 cups flour

2 tablespoons of Angel Dust seasoning or any Cajun Blend

3 eggs beaten

2 cups whole milk


fresh ground black pepper


For the roasted garlic sauce:

8 large garlic cloves, unpeeled

3/4 seafood

1 cup beef stock

juice of 1/2 lemon

1/4 teaspoon cayenne

8 tablespoons unsalted butter, cut into small chunks

Preparation

  • For the frog legs:
    Preheat the oil to 365°F. In a large bowl, mix the flour and Angel Dust seasoning, incorporating well. Rinse the frog legs and pat dry with paper towels. Dredge the frog legs first in the flour, shaking off all the excess flour. Dredge next in the egg wash and then back into the flour, again knocking off any excess. Fry in batches of two pairs until light golden brown, about 4 – 5 minutes. Drain on paper towels and season with salt and pepper to taste. You may not need any salt and pepper thanks to the Cajun seasoning but just in case. Serve along side the sauce below for dipping.
  • For the roasted garlic sauce:
    Preheat oven to 350°F. Mix the stocks together. Combine the garlic cloves and 1 1/2 cups of the stock mixture in a small baking pan and roast for 45 minutes or until the garlic is very soft. Add more stock as needed through the process to maintain about 1 1/2 cups liquid. Remove the garlic from the pan, reserving the liquid. Pinch one end of each garlic clove to push out and collect the pulp. Now combine the reserved liquid, roasted garlic pulp and lemon juice into a food processor and puree until smooth. Transfer to a saucepan and cook over medium heat until reduced by about 3/4.
  • Now go fry the frog legs before moving to the next step because you can’t reheat this sauce or it will break. OK the frog legs are cooling. Right.
  • Now get the sauce reduction back to medium heat and add the cayenne and then the butter a chunk at a time while whisking vigoriously to form a smooth sauce. Serve along side the frog legs above for dipping.
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