- Carefully handle the legs of a frog and remove the two muscles present in the shin part of the leg
- Take a bowl of flour and add salt and freshly ground pepper as much you want the taste to be and mix everything together.
- Place the frog’s legs in this bowl of dry mixture and roll them in it so that they are evenly covered.
- Take a shallow sauté pan and add unsalted butter and goose fat in it and let it heat for a while.
- When the oil and fat are hot enough add the covered frog’s legs one at a time in the pan.
- Fry the legs until they are crispy and light brown in color, which is about 3 to 5 minutes.
- Take them out and place them on a plate laid with paper towels to absorb the excess oil.
- Serve them hot with some parsley puree and garlic puree, garnished with some chopped parsley
- National Frog Legs Day is celebrated on 29th February
- The largest exporter of frog’s legs is Japan
In French and Cantonese cuisine, dishes prepared with frog’s legs in them are considered one of the delicacies