Chef Claude Godard’s Deep Fried Frog Legs With Cocktail Sauce
Chef Claude Godard’s Deep Fried Frog Legs With Cocktail Sauce

Deep Fried Frog Legs With Cocktail Sauce

Number Serves



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

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