Sautéed Frog Legs - KNEP - Kentucky Nutrition Education Program

Recipes

Sautéed Frog Legs

Servings:4Serving Size:4 ounces
sauteed frog legs on a plate

Kentucky comfort food wouldn’t be complete without frog legs.

Ingredients:

  • 1 pound cleaned frog legs
  • Buttermilk, to cover
  • ½ cup all-purpose flour
  • Up to ¼ cup olive oil
  • ¼ teaspoon salt
  • Black pepper, to taste
  • ½ teaspoon no-salt seafood seasoning
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, if desired

Directions:

In a covered container, soak frog legs in buttermilk for 3 hours or overnight in the refrigerator. Remove frog legs from buttermilk and dredge in flour. Sauté in oil over a low heat. As they cook, sprinkle frog legs with salt, pepper, and Old Bay seasoning. Cook frog legs about 12 to 14 minutes, browning each side, until a meat thermometer reaches 165 degrees Fahrenheit when inserted into the meatiest part of the leg. Remove frog legs to a platter, and sprinkle with lemon juice and parsley, if desired.

In a covered container, soak frog legs in buttermilk for 3 hours or overnight in the refrigerator. Remove frog legs from buttermilk and dredge in flour. Sauté in oil over a low heat. As they cook, sprinkle frog legs with salt, pepper, and Old Bay seasoning. Cook frog legs about 12 to 14 minutes, browning each side, until a meat thermometer reaches 165 degrees Fahrenheit when inserted into the meatiest part of the leg. Remove frog legs to a platter, and sprinkle with lemon juice and parsley, if desired.