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

By Sibylle Eschapasse
Sibylle Eschapasse
Sibylle Eschapasse
February 14, 2017 Updated: February 14, 2017

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