Chef Claude Godard’s Deep Fried Frog Legs With Cocktail Sauce
Deep Fried Frog Legs With Cocktail Sauce
For the Tempura:
- 1 cup flour
- 1 egg
- 7 ounces or 1 cup dry white wine
- 8 pairs frog legs
- 2 quarts vegetable oil
- Salt, to taste
- Freshly ground white pepper, to taste
For the Cocktail Sauce:
- 1 1/2 cups ketchup
- 1/4 cup prepared, store-bought horseradish
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon Tabasco
1. Mix the Tempura:
Place the flour in a mixing bowl.
Add the egg and the white wine in the center. Mix together until smooth.
Cover with a plastic film and let rest for 1 hour in the refrigerator.
2. Prepare the Frog Legs:
Separate the legs with a pair of scissors by cutting the back bone. Gently lift the meat around the shank and make sure the meat stays attached to the knee.
3. Make the Sauce:
In a mixing bowl place all the ingredients and mix together. Adjust seasoning and Tabasco sauce according to taste.
4. Deep-fry the Legs:
Heat the vegetable oil in a thick-bottomed pot to 350 F.
Dip the legs in to the tempura batter, let the excess batter run off, and fry until golden, about 3 minutes at a temperature of 365 F.
Drain on a paper towel, season with salt and white pepper, then place on a plate or in a basket next to the sauce.
Recipe by Claude Godard