Sous Vide Frog Legs

It tastes like chicken. Or is it fish? Actually, it tastes a little like both. In French and some Asian cuisines, frog legs are a delicacy. When prepared with the Anova Sous Vide Precision Cooker, then quickly sautéed in butter, they’re perfectly delicate.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:45

Temperature : 135F / 57.2C

Ingredients

• 1 pound frog legs
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons lemon juice

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Season the frog legs with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the frog legs from the bag and pat very dry with paper towels.
2. Melt the butter in a large nonstick skillet over medium-high heat. When the butter just begins to brown, add the frog legs, garlic, and red pepper flakes. Season with salt and pepper.
3. Cook until golden brown on first side, about 2 minutes. Flip the legs and and cook for 2 more minutes.
4. Remove from the heat and stir in the parsley and lemon juice. Serve.