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Pan roasted
frog legs



  • 3 frog legs (about 1lb) 

  • ½ tsp chopped rosemary  

  • 1/4 tsp dill 

  • 1/2 tsp black pepper 

  • 1/2 tsp sea salt 

  • One half lemon 


  • Thaw, wash and dry Tropical Sunshine frog legs.  

  • Combine all of the seasonings in a large bowl and season the frog legs. Marinate 30 minutes.  

  • Heat a flat-bottomed wok over high heat and add 2 tablespoons of oil. 

  • When the oil is hot, add the frog legs.

  • Fry on medium heat for about 10 minutes, until golden brown on both sides. You’ll know your frog legs are done when the flesh can be easily pierced and no juices escape. 

  • Garnish with lemons and enjoy. 

Eat and enjoy!

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