Sauteed Frogs’ Legs Recipe

frog legs


frog legs

Sauteed Frogs’ Legs Recipe

This sauteed frogs' legs recipe is a version of the signature dish served at La Grenouille, the famed French restaurant in New York city.  This recipe is an appetizer.
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Appetizer
Cuisine French
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8 people


  • 16 each frogs' legs about 24 ounces, fresh or frozen and thawed
  • 1 1/2 cups milk
  • Kosher salt and freshly ground pepper
  • 1 cup flour
  • 16 tablespoons clarified butter
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon parsley finely chopped


  • Snip apart each pair of frogs' legs. Combine frogs' legs and milk in a bowl and refrigerate for 30 minutes. Transfer legs to paper towels, pat dry and season generously with salt and pepper. Put flour on a plate and working in batches, coat legs with flour, shaking off excess and transfer to another plate.
  • Heat 6 tablespoons butter in a 12-inch skillet over high heat until sizzling. Add half of the frogs' legs and cook, flipping once, until golden brown, 3-4 minutes.
  • Transfer legs to a plate and set aside; wipe out skillet; repeat with 6 more tablespoons butter and remaining legs. Discard butter in skillet; then add remaining butter and the garlic and cook, swirling constantly, until mixture is fragrant and garlic is lightly browned, about 1 minute.
  • Remove skillet from heat, add lemon juice and season with salt and pepper.
  • Place frogs' legs in the center of a serving plate, drizzle sauce around edge of plate and garnish with parsley. 

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