Frog legs, a delicious delicacy served in Europe and throughout France, China, Indonesia, Portugal, and India. Often, frog legs are lightly fried before adding into dishes. As frog legs are consumed in huge quantity per year, as much as four tonnes in just France alone, frog legs are becoming an expensive delicacy and are actually illegal to hunt in certain countries. Be sure to obtain your frog legs in a legal and humane way to avoid leaving a negative footprint in the frog ecosystem.
Frog Legs ‘a La Parisenne
20 sets of frog legs
2 qts. boiling water
1 tbsp lemon juice
Salt and pepper
2 eggs, beaten
1 cup bread crumbs
1. Mix water, lemon juice and salt and pepper in large pot. Blanche the frog legs and thoroughly pat dry. Season with salt and pepper.
2. Soak frog legs in beaten egg for about one minute and roll in breadcrumbs.
3. Fry in about 2 inches of oil for three to four minutes until meat is tender and skin is crispy.
4. Serve with an onion cream sauce. [Mix 2 tbsp flour, 2 tbsp butter, 1 ½ cup of cream, ½ tsp salt, 2 tbsp minced onion, 2 tbsp parsley, and 1 beaten egg.]
Baked Garlic Frog Legs
20 sets of frog legs1 cup of all purpose flour½ cup chopped parsleySalt and pepper 4 tbsp minced garlic6 tbsp butter1 tbsp lemon1 egg, beaten
1. Preheat oven to 400’F.
2. Rinse frog legs with cool water and pat completely dry.
3. Dredge the frog legs with flour seasoned with salt and pepper, soak in beaten egg, and then dredge again in the flour.
4. In a frying pan, melt 3 tbsp of butter and 2 tbsp of garlic over medium heat and brown the frog legs, roughly about 4 minutes per side. Remove and place in ovenproof dish.
5. Deglaze the pan with additional butter, lemon juice, parsley, and remaining garlic. Let simmer for 5 minutes and pour over frog legs
6. Bake for about 30 minutes until fragrant and browned. Serve warm.