Frog Legs in Sesame Breadcrumbs with Tarragon Sauce Recipe

Ingredients:

• 12 frog legs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup sesame seeds, toasted
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon tarragon, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions:

1. In a shallow dish, combine flour, salt, and black pepper. In another shallow dish, beat eggs. In a third shallow dish, combine panko breadcrumbs and toasted sesame seeds.
2. Working with one frog leg at a time, dredge the leg in the flour mixture, shaking off any excess. Dip the leg in the beaten eggs and then coat in the breadcrumb mixture, pressing the breadcrumbs and sesame seeds onto the leg to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the frog legs in the hot oil until golden brown and crispy, turning occasionally, about 3-4 minutes per side. Transfer the legs to a paper towel-lined plate to drain off excess oil. Repeat with remaining legs.
4. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, tarragon, salt, black pepper, lemon juice, and honey to make the tarragon sauce.
5. Serve the frog legs hot with the tarragon sauce on the side for dipping.

Verdict:

Frog legs may not be a common ingredient in many kitchens, but this recipe is a great opportunity to try them out! The sesame breadcrumb coating adds a nice nutty flavor and crispy texture to the delicate frog meat. The tarragon sauce is a perfect accompaniment with its tangy and herby notes. This dish is definitely worth a try for adventurous foodies.

Serving Suggestions:

• Serve with a side salad of mixed greens and a vinaigrette dressing to balance out the richness of the dish.
• Pair with a glass of chilled white wine or a light beer.