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The starter, French classic

Frog legs with persillade

Frog legs with persillade is a classic French brasserie starter for 6, browned in butter with garlic and parsley. It takes 25 minutes of active work, costs €4.50 per person, and rates as easy. The persillade and thawing can be done ahead, while the actual cooking happens at the last minute to keep the legs crisp.

Frog legs browned in butter, with plenty of garlic and parsley, a true brasserie dish you eat with your fingers.

Frog legs with persillade
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.50
Calories per person
250 kcalcalculated by Kiloach, your weight coach

Frog legs with persillade is the kind of brasserie dish you order happily but rarely attempt at home. The recipe is actually simple, the meat is tender and delicate, and the garlicky, parsley heavy persillade gives it real character. You eat them with your fingers, a lemon wedge on the side, and it instantly sets a festive tone.

This makes a great starter for a dinner with friends in spring or summer, when you want to impress without spending the evening at the stove. Serve it before a simple meat or fish main, with bread to mop up the parsley butter, and a glass of dry white wine on the side.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step
  3. Before the guests arrive 2 steps, 10 min
  4. When it's time to serve 2 steps, 7 min

There's nothing to do the day before, everything happens on the day itself. In the morning, set the frog legs to thaw slowly in the refrigerator. Right before guests arrive, make the persillade, melt the butter, and cut the lemon. At serving time, flour and brown the legs in the skillet, then stir in the butter and persillade at the very last minute and serve right away.

The ingredients

6 people

Frozen foods

  • Frozen frog legs 1.2 kg

Dairy

  • Butter 80 g

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Lemon 1

Pantry

  • Flouroften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Thaw the frog legs in the refrigerator, in a colander set over a plate.

    Slow thawing keeps the flesh firm, don't press on it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Pat the legs thoroughly dry, then chop the garlic and parsley together to make the persillade. 10 min

    Chop the parsley well dried and add the garlic last, it keeps its flavor that way.

  2. Melt the butter gently to keep it warm, and cut the lemon into wedges.

    Warm butter pours easily into the pan right when you need it.

When it's time to serveThe final touches, right in front of your guests.

  1. Flour the legs, shake off the excess, and brown them in a skillet in hot oil, 3 minutes on each side. 6 min

    Cook in two batches, a hot pan is what gives you the crust.

  2. Add the butter and persillade, toss for 1 minute, season with salt and pepper, and serve with the lemon. 1 min

    Add the garlic last, burnt it turns bitter.

Our tips to get it right

  • Pick frog legs that are fully thawed and thoroughly patted dry, leftover water keeps the flour from sticking and the legs from crisping up.
  • Use a wide skillet and don't crowd it, legs packed too close release water instead of browning.
  • Make the persillade well ahead, but add the warm butter only at the very end, cold butter cools the pan and ruins the crisp.

The variations

  • Swap the flat leaf parsley for fresh cilantro for a different, more fragrant persillade.
  • For a gluten free version, use rice flour instead of wheat flour, it crisps up just as well.
  • To save time, skip the flouring step and simply saute the legs a few extra minutes, the texture will be less crisp but the flavor still comes through.

What to serve it with

  • Country bread to mop up the butter
  • A simple green salad after
  • A glass of dry white wine

Storage

Cooked frog legs keep for 1 day in the refrigerator in a sealed container, though they lose their crispness. They don't freeze well once cooked. Reheat gently in a skillet over medium heat rather than in the microwave, to limit sogginess.

Questions about this recipe

Can I use fresh frog legs instead of frozen?

Yes, if you find fresh ones at a fishmonger, they work very well and skip the thawing step entirely. Still pat them dry thoroughly before flouring.

How do I know when the legs are fully cooked?

The meat should turn opaque and pull away easily from the bone after about 3 minutes per side. It stays tender, so there's no need to cook it longer.

How should I present this dish for guests?

Serve the legs straight from the skillet or on a warm platter, coated in persillade, with lemon wedges around. Set out small plates and napkins since this is a finger food dish.

Can I use olive oil instead of butter to skip the lactose?

Yes, replace the butter with olive oil for a lactose free version, the flavor will be slightly less rich but the persillade still carries plenty of character.

Can frog legs with persillade be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make frog legs with persillade?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in frog legs with persillade?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does frog legs with persillade cost?

About €4.50 per person, that's €27.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Strawberry charlotte The dessert

French classic

Strawberry charlotte

  • 45 min of work
  • Prepared the day before
  • Easy, €3.20 per person

430 kcalcalculated by Kiloach

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