Even today, many people in France might still consider frogs' legs to be an extreme food, but they have a tradition of eating them that goes back almost a thousand years. It was a kind of loophole during Lent in the Catholic Church. The ingenious monks called it fish, so it could be on their tables during the Church's meat ban. Later, the consumption of frogs' legs became widespread among the general population.
The fried frog legs can be topped with panko, or Japanese breadcrumbs. This is a coarse-grained crumb made from bread.
Ingredients:
Salt, pepper
Maize flour
Eggs
Panko morels
Oil
For the dip:
Vaj
Lime and lemon
Cream
Salt, white pepper
Parsley greens
Corn starch
EPreparation:
Lightly salt and pepper the cleaned frogs' legs and leave to stand for 5 minutes, drizzled with lemon and lime juice. Then coat in cornflour, beaten egg and panko breadcrumbs. Meanwhile, heat a pan with plenty of fat and fry the frogs' legs until golden brown. Remove from the oil and place on paper towels to drain.
For the dipping sauce, sauté the lemon and lime zest in butter, sprinkle with finely chopped parsley and add the cream. Season with salt and white pepper and thicken to a dipping consistency with starch.#
