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How are Frog's Legs Prepared?

Olive oil, which is often used to fry frog's legs.
Lemons, which are used in making frog's legs.
Dill weed is a common seasoning for frog's legs.
Parsley can be used to season frog's legs.
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  • Written By: Malcolm Tatum
  • Edited By: Bronwyn Harris
  • Last Modified Date: 08 October 2014
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Sometimes served as hors d’oeuvres, an appetizer and even an entrée, frogs' legs are relatively easy French food to prepare. While the popular description of the flavor of tasting just like chicken is not really true, frogs' legs do have a great flavor that can be enhanced with several different preparation methods. Here are a few examples of how to prepare frogs' legs quickly and easily.

It is true that the only edible portion of the frog happens to be the legs. Fortunately, it is not necessary to go out and capture your own frogs and process them for cooking. Many upscale food markets and similar outlets will offer frogs' legs that have already been cleaned and are ready for use. All you have to do is determine how you want to use them.

One popular method from French cuisine is to sauté the frogs' legs in a mixture of olive oil and your favorite spices. You can choose to go hot with the spices, using cayenne and other red peppers. Otherwise, you may choose to go with something lighter, such as fresh parsley, rosemary, or dill weed. Sautéing the frogs' legs will help to keep the meat tender, while adding the spices of your choice will help to enhance the natural flavor while still adding a little bit of interest to the taste.

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Another popular method is to batter and fry the frogs' legs. Wash the frogs' legs then roll them in flour that has been infused with salt and pepper. Dip the floured legs into an egg batter, then place them in hot oil. The meat on frogs' legs will cook just as chicken cooks when frying, and the crispy coating on the exterior will add another level of both visual interest as well as taste to the legs. Many seafood restaurants will serve fried frogs' legs along with fried shrimp, crab, and fish filets.

A third approach is to broil the frogs' legs, using essentially the same methods as used with a fish filet. Preheat the oven to the desired temperature. On a shallow pan, place a piece of aluminum foil large enough to accommodate the frogs' legs. Lay the frogs' legs out on the foil, then add lemon slices, lemon juice, hot sauce and spices of your choice. Fold the aluminum foil over and seal, making a pocket for the frogs' legs. Slide the pan into the oven and set the timer. The end result will be tasty and tender frogs' legs that have as appealing a presentation as they do flavor.

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tigers88
Post 3

I once had a frog leg pasta. The meat had been removed from the bone and was then chopped and sauteed with lemon, white wine, garlic and butter. It was served with linguini.

It was not the greatest pasta dish I have ever had but it was tasty. I have had frog before and was never that impressed. Not grossed out, but also not blown away. This was good though.

jonrss
Post 2

I once had frogs legs served in a spicy tomato sauce. I never would have thought that frog and tomato would pair well together but it was delicious. I could have eaten a second plate if someone had set it in front of me.

It was in this really funky Spanish restaurant that I found in Chicago once. They had a lot of traditional Spanish dishes but also lots of dishes that were simply inspired by Spanish flavors. That is where the frog legs came in. I had never seen it on a menu before and probably never will again.

summing
Post 1

There are lots of different fancy ways to prepare frogs legs. But for my money the easiest and tastiest way is to bread them lightly and fry them up. You get the crunch of the frying and the flavor is all frog.

I live down in Georgia and it is pretty easy to hunt frogs in the wetlands. Once or twice a year me and a few buddies will go out and round up as many as we can and then have a big backyard frog fry. We do all the cooking outdoors in a turkey fryer. The meal is great and it is always a good time.

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