Bullfrog

Elevate your culinary adventure with this exquisite Bullfrog Legs recipe, a delicacy that combines tender, golden-crusted frog legs with a rich, garlicky butter sauce. Perfectly seasoned with paprika, salt, and black pepper, the legs are lightly dredged in flour before being pan-fried to crispy perfection in a fusion of butter and olive oil. Finished with a bright splash of lemon juice and a touch of fresh parsley, this dish offers a delightful balance of zesty and savory flavors. Quick and simple, with just 15 minutes of prep and 20 minutes of cook time, this recipe is perfect for an elegant appetizer or a main dish paired with crusty bread or fluffy rice to soak up the luscious garlic butter sauce. Serve with lemon wedges for that final citrusy zing and impress your guests with this unique, restaurant-quality meal at home.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces bullfrog legs
• 0.5 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Rinse the bullfrog legs under cold water and pat them dry with paper towels.

Step 2

In a shallow dish, combine the flour, paprika, salt, and black pepper.

Step 3

Dredge the bullfrog legs in the seasoned flour mixture, ensuring they are evenly coated. Shake off any excess flour and set aside.

Step 4

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 5

Once the butter is melted and the oil is shimmering, add the bullfrog legs to the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.

Step 6

Transfer the cooked bullfrog legs to a plate and cover loosely with foil to keep them warm.

Step 7

In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter.

Step 8

Stir in the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.

Step 9

Add the lemon juice and chopped parsley to the skillet, stirring well to combine and create the garlic butter sauce.

Step 10

Return the bullfrog legs to the skillet, spooning the sauce over them to coat evenly. Heat for an additional 1-2 minutes until warmed through.

Step 11

Serve the bullfrog legs hot with lemon wedges on the side. Pair with crusty bread or a side of rice to soak up the garlic butter sauce.

Nutrition Facts

Serving size	1045 grams (1045.0g)

Amount per serving	% Daily Value*
Calories	1509

Total Fat 79.60g	102%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 2.70g
Cholesterol 524mg	175%
Sodium 2844mg	124%
Total Carbohydrate 58.30g	21%
Dietary Fiber 5.70g	20%
Total Sugars 3.90g
Protein 139.70g	279%

Vitamin D 0IU	0%
Calcium 238mg	18%
Iron 17mg	92%
Potassium 2705mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 37.0%

Carbs: 15.5%