Sauteed Frog Legs by Galatoire's Bistro

Wednesday, September 20, 2006


20 Ea frog legs
1 cup flour
¼ cup vegetable oil
2 Tbsp garlic minced
1 cup chicken stock
¼ lb. garlic-herb compound butter
2 cups marinated grape tomatoes
salt / pepper


  • Season frog legs with salt and pepper.
  • Dust the frog legs in flour.
  • Heat vegetable oil in sauté skillet. Cook frog legs in oil - taking time to brown on both sides.
  • Add minced garlic to skillet and quickly sauté until tender.
  • Add chicken stock to frog legs. Once stock is simmering turn off the flame.
  • Add the compound butter to the skillet one pat at a time. Swirl the butter to melt and coat the frog legs.
  • In a separate skillet warm the grape tomatoes.
  • Place the tomatoes in the middle of the plate.
  • Place frog legs over tomatoes and drizzle with the sauce left in the pan.

To make the Compound butter: Allow one pound of butter to soften at room temperature. Fold in the following ingredients:

2 Tbsp Garlic minced
1 Tbsp Parsley
1 Tbsp Fresh Thyme
1 Tbsp Fresh Basil
1 Tbsp Lemon Zest
2 tsp Salt
1 tsp pepper

To marinate grape tomatoes, cut 2 pints of grape tomatoes in half and add the following ingredients:

½ c olive oil
1 Tbsp salt
½ Tbsp pepper
3 Tbsp chives chopped
1 Tbsp basil