Tom Fitzmorris

Frogs’ Legs Persillés

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Frogs’ legs are delicious, mild, and easy to love, even on a first try. The smaller they are, the better. I like to marinate them in buttermilk, like fried chicken, before cooking.

Ingredients

Frogs’ Legs

  • 8 pairs of small fresh frogs’ legs
  • 1½ cups buttermilk
  • 1

Method

  1. Rinse the frogs’ legs, then place them in a food storage bag with the buttermilk and green pepper sauce, and let marinate in the refrigerator for 2 hours.
  2. To make the persillade sauce: Heat the oil in a small saucepan over medium-low heat. Add the chopped garlic and parsley, and cook until the parsley is wilted and the garlic is fragrant. Remove from heat. Tran