Grenouille aux Herbes

I don’t get to eat frogs often enough; mainly because 99% of frogs sold are farmed and pumped with growth hormones. It was difficult finding organic frogs at the wet market but I managed to find one merchant who had healthy-looking frogs and were not ginormous in size AND were natural.

[100% organic, farmed bull frogs]

  • 8 frogs, cleaned, rinsed
  • 6 garlic cloves, minced – separate 1 TBS
  • 8 sprigs of flat-leaf parsley, finely chopped – save some for garnishing
  • 2 TBS unsalted butter
  • ½ cup flour
  • 1 TBS salt
  • 1 TBS pepper


Rinse the frogs under cold water, drain, and pat dry with paper towels. Mix garlic, parsley, and salt & pepper in a deep dish, then rub onto frogs. Pour the flour on a plate, and coat the frogs on both sides.

Heat the butter and 1 TBS garlic in a large pan. When the butter starts to foam, transfer the frogs into the pan. Cover and cook over medium-high heat for 5 minutes, until the flour coating starts to get golden. Flip each frog and cook for another 5 minutes, until golden and slightly crispy.

Transfer the frogs onto a serving plate, and sprinkle with remaining parsley.

*Adapted from Whisk Blog.

**Video: I freaked out a little when I marinated the frogs in the garlic + parsley + salt mixture. I forgot that salt makes frog legs twitch. I did a biology lab with that years ago.


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