Frog Legs Recipe in Garlic Butter

Name: Frog Legs Recipe in Garlic Butter
Yield: 2
Ingredients: 3 cups Milk; 2 tablespoons Butter; 1 tablespoon Olive oil; 0.5 tablespoons Garlic; pinches Pepper; pinches Salt; 1 tablespoon Parsley; 300 g Frogs Legs

Fácil

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein29 %36 g
Carbs15 %18 g
Fat56 %31 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	498 kcal	92 kcal
Protein	36 g	6.7 g
Carbs	18 g	3.3 g
Fat	31 g	5.7 g

One serving is about 541 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Belgium

Ingredients

720 ml MilkOriginal: 3 cups
2 tablespoons Butter
1 tablespoon Olive oil
0.5 tablespoons Garlic
pinches Pepper
pinches Salt
1 tablespoon Parsley
300 g Frogs Legs

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Let the frog legs soak in the milk in the fridge for an hour (optional).
Rinse the legs and pat them dry with kitchen paper.
Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn.
Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly.
Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste.
Divide the frog legs over plates. Serve with grilled bread and a green salad.