Frog Legs in Panko with Herb Dip

Time to learn how to cook and eat Frog Legs, I serve them deep fried in Panko breadcrumbs with a herb dip, a perfect gateway recipe, try it.

Frogs legs in panko with herb dip is my gateway recipe when I’m serving frog, which happens very rarely I should mention. Before you start serving frog legs make sure your guest are willing to feast on a few frogs before you get started. I bought these frog legs frozen so they require a bit of trimming. But they taste great and is not an acquired taste as a lot of other unusual food tend to be. I’m almost embarrassed to say it but it kind of taste like chicken.

Deep fried they are juicy and go perfect with this simple herb dip I made, not a big stretch from chicken wings actually. Now let’s cook some frog.

Frog Legs in Panko with Herb Dip

Serves 4 as an appetizer

400g / 14 oz frog legs
1 dl / ½  cup wheat flour
1 dl / ½  cup panko (Asian bread crumbs, could be replaced for regular bread crumbs)
2 eggs
salt, pepper
oil for deep frying

Cut away each frog leg from the spine of the frog which is usually still on if you´re got frozen frog legs. Cut away the top of the leg and trim away the meat that sits on the lower piece of the leg. This should leave a clean bone with the thick piece of meat left on. Trim the rest of the legs, the small pieces that gets trimmed of can also be fried but I didn’t for this dish.

Dip the legs in wheat flour and season with salt and pepper, whisk the egg and then dip the legs in the egg and finally in the panko bread, make sure the meat is completely covered with panko.

Deep fry the legs in a fryer or a pan with oil until golden, check that the legs are cooked through. As a bonus I fried a few leaves of parsley, this is optional. Feel free to do so if you like to, but be careful because it make the frying oil splash all over the place.

Herb Dip

1 handful mixed fresh herbs, for example parsley, chives, dill, spinach
1 garlic clove
½ dl / ¼ cup mayonnaise
½ dl / ¼ cup creme fraiche
salt, pepper
olive oil

Mix the herbs with some olive oil and the garlic into a thick herb paste, combine with half creme fraiche and half mayonnaise, season with salt and pepper. Good luck.