How to cook frog legs and frog leg recipes Where to buy frog legs online About frog legs frogs
Frogs Legs - High Protein , Low Fat Food !
Always a treat, frog's legs have the consistency of a white fish but taste like delicate chicken. Frog legs are a great source of meat protein and are ecologically better for the planet then cattle and chicken.
Frog legs resemble chicken in flavor and texture. Properly cooked, they have a much more delicate taste compared to chicken. Usually you will need 2 large frog legs or 4 small frog legs per person. Frog legs are one of the better-known delicacies of French (des grenouilles ) and Chinese (田鸡腿) cuisine. They are also eaten in other regions, such as the Caribbean, the region of Alentejo, in Portugal, northwest Greece and the Midwest and southern regions of the United States.
A type of frog called the edible frog is most often used for this dish. Frog legs are starting to be found more in more in supermarkets, if you can't find any near you, try an Asian market . They are often found frozen . Chill frog legs in advance to keep them from twitching.
In an interesting side note, the slang English word for the French 'frog', comes from the French love of frog legs, which the 19th century British couldn't understand. If you go to a French restaurant, frog legs are called Cuisses de grenouille (leg of frog).
Frogs Legs should be rinsed well and sponged dried .
Frogs Legs are high in protein , an average serving has 16 grams of protein and low in fat ( only 0.3 g )
useful frog leg videos with printable recipes
Basic Frog Leg recipe print these recipes
2 to 2 1/2 pounds small frog legs
1/3 cup lemon juice
1/3 cup milk
2 eggs -- separated
2 teaspoons vegetable oil
salt and pepper
2 cups all-purpose flour
vegetable oil for deep frying
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain.
Serves 4 to 6.
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Frogs' Legs a la Provencale
1.5 lbs of frogs' legs, rinsed an's sponged dry
1/4 cup of olive oil
2 eggs, beaten
chopped parsley mixed with 2 cloves of garlic and pounded into a paste
Much the same as with making fried chicken, season the legs, run them through flour, dip the legs in the beaten eggs and place them in hot oil .Cook high and turn them until lightly colored and crispy, about 5 minutes .Then place them on a serving tray and sprinkle with lemon juice.
Braised Frog Legs
Use 8 large frog legs. Roll the legs in flour. Melt butter in a skillet. Add half a cup of onions.Brown frogs legs and reduce heat.Add 3/4 a cup of chicken stock..Cover skillet and cook legs till tender, about 10 minutes. Saute butter and a cup of bread crumbs and roll legs in bread crumbs.
Frog's Legs à la Parisienne
16 large frog legs boiling water juice of 1/2 lemon salt and pepper, a pinch of each 2 eggs, well-beaten fine dry bread crumbs fat, for deep frying Onion cream sauce 2 tbsp. butter 2 tbsp. all-purpose flour 1 1/2 c. light cream 1/2 tsp. salt 2 tbsp. minced onion 1 tbsp. minced parsley 1 egg, well-beaten
Fried Frog Legs #1
One dozen frog legs, milk, one cup flour, two teaspoons salt, two teaspoons red pepper, 1/4 cup corn meal. Soak frog legs in milk for at least one hour. Mix salt, flour, pepper and corn meal. Cover frog legs with mixture. Meat cooking oil hot enough to light a kitchen match and use enough cooking oil to cover legs. fry about four minutes or until light brown. Do not over cook.
Fried Frog Legs #2
One dozen frog legs, 1 cup lemon juice, 4 eggs, 2 cups crushed crackers or bread crumbs, 1 tablespoon salt, 2 teaspoons pepper, 1 cup minced parsley, 4~6 lemons.
Remove skin from frogs legs and parboil for five minutes. remove legs and dry. Sprinkle with salt and pepper and add lemon juice. Allow to stand for ten minutes. Dip into batter made with beaten egg yolks, beaten egg whites and crumbs. Fry in oil until nicely browned. serve on fried parsley with pieces of lemons.
Broiled Frog Legs
One dozen frog legs, one cup lemon juice, 1/2 cup olive oil, two teaspoons pepper, one table spoon salt, 1 head lettuce
Clean and skin frog legs. Scald in a little boiling water into which the lemon juice has been added. drain and dry. Brush with olive oil and sprinkle with salt and pepper. Broil on both sides with double hand broiler, turning often. Serve on lettuce. Garnish with lemon.
Frog Legs a la Poulette
One dozed frog legs, one cup lemon juice, two teaspoons pepper, one tablespoon salt, 1/4 cup butter, two tablespoons flour, one quart fish stock, two cups diced mushrooms, three egg yolks.
Clean and skin frog legs. Place in saucepan with seasonings and lemon juice. Cover with water and simmer until tender.. drain, remove bones. Make a sauce with flour, butter and fish stock. Add mushrooms and frog leg meat. simmer foe ten minutes. Remove from heat and stir in beaten egg yolks.
Frog Legs in Piquante Sauce
One dozen frog legs, two tablespoons flour, four tablespoons cooking oil, one large chopped onion, two cloves chopped garlic, 1/4 chopped bell pepper, one stalk chopped celery, one 6oz can tomato sauce, 1 can Ro-Tel (southwestern style) tomatoes, lemon pieces, 1/4 cup green onion tops, 1/4 cup fresh parsley.
Season frogs legs with salt. Brown frog legs in cooking oil and set aside. Make a roux in a heavy Dutch oven with flour and enough oil to blend and brown over a medium heat until a rich golden brown color. Add onion,garlic, bell peppers, celery and stir to blend. Mixture will be thick. Add tomato sauce and canned tomatoes and stir. Next add the frog legs. Stir gently to cover frog legs. Cover tightly and simmer on medium heat until tender. Time will vary according to the size of the frog legs. When tender, check gravy, if it is too thick add water. Stir in green onion tops, parsley and lemon pieces. Serve over rice, allow one cup of rice per person. Serves 4~5 people.
Stewed Frog Legs
One dozen frog legs, one tablespoon butter, one tablespoon flour, one cup of water, one cup oyster water or fish stock, one sprig parsley, one sprig thyme, one sprig sweet marjoram, 10 allspice, one clove, one egg yolk, croutons, 2 dozen oysters.
Scald frog legs about three minutes in boiling water with a half cup of lemon juice and salt. take out and dry. Put a tablespoon of butter in a frying pan. As it starts to melt, add a tablespoon of flour and stir. When it becomes brown, add one cup of water and one cup oyster water.Add frog legs as it begins to boil and add pepper, salt sprig of thyme and sweet marjoram, 1 allspice, clove and a dash of Cayenne. Let it simmer 15 minutes then take off the heat.Add one yolk of a beaten eggand blend well. Serve with garnishes of croutons fried in butter and lemon slices, place oysters on top.
Marinated frog legs for bbq
12 large frog legs
1 teaspoon of salt
1/2 cup vegetable oil
grated peel and juice of 1/2 a lemon
3 tablespoon minced purple onion
1 teaspoon dried basil
1 teaspoon dry mustard
2 tablespoon chopped parsley
1 clove garlic minced
1/4 cup butter of margarine
Place 12 large frog legs in a single layer on a baking dish
mix oil, lemon and juice, onion parley, basil, salt, mustard into a marinade
Take 1/3 cup of marinade on cover frog legs and cover with saran wrap and chill for 3 hours, turning from time to time
Brush grill with vegetable oil
drain frog legs
Grill frog legs over medium heat covered for 3 minutes
Turn frog legs and cook an additional 3 minutes until meat is no longer pink
Combine reserved marinade with butter and garlic in sauce pan, cook until butter is melted and pour over frog legs
Deep fried frog legs
Dredge frog legs in flour
Dip frog legs in mixture of 2 cups butter milk and 1/2 cup of hot sauce
Coat with Panko bread crumbs mixed with salt, paprika and cayenne pepper
Heat oil in skillet to 350 to 375, oil deep enough to cover legs
Cook 6 to 8 minutes
Italian frog legs
Cut into drumettes
Put some flour in a pan
Break some eggs and put them in another pan
Beat the eggs
Make fresh bread crumbs from white bread, one piece per pair and mix in food processo, put bread crumbs in a bowl
Mix bread crumbs with 2/3 a cup Parmesan cheese, 1/2 teaspoon garlic powder,1 teaspoon salt and 1 teaspoon oregeno
Heat a skillet
Dip frog legs in flour, then in eggs and last in the bread crumb mixture
Cook unti you have a nice brown crust and no longer pink inside
Frog Legs a la Louisiana
12 Frog legs
2 cups mushrooms
2 tb. apple vinegar
11/2 cups water
few grains of mace
1/2 teaspoon salt
3 tb. butter
1tb. corn starch with 1 tb. cold water
1/2 cup canned tomato
1 tb. lemon juice
2 tb. brown sugar
Broil the frog legs with the 1 tb. of butter. In the meantime , cook the mushrooms 5 minutes in the vinegar and water, with the cloves, mace and salt, then slice mushrooms and put in sauce pan with butter and 2 tb. brown sugar and cook five minutes, add blended cornstarch, and then tomato, lemon juice and season to taste with salt and pepper . Put the frog legs on a platter, pour sauce over and serve with rice .
Frog Leg Pot Pie
2 ibs. frog leg meat cubed
11/2 cups water
1 cup carrots
1 cup peas
1/2 onion minced
salt and pepper to taste
Turn the frog leg meat in a shallow saucepan with water, carrots, peas, onion, salt and pepper and cook slowly until tender. Thicken with cornstarch and pour into casserole . Cover with pie crust. Bake in oven at 350 till the crust is a golden brown .
2 lbs. frog leg meat
2 cups bread crumbs
1 onion sliced
1/2 green pepper
Parsely, pepper, saltper
Cur frog leg meat very fine. Add beaten egg, add other ingredients, form into loaf and bake in oven at 375 .
A travellady article on some of the best restaurants in the US to enjoy frog legs.
Super H Mart usually has frozen frog legs
Most frogs used for food are what are known as edible frogs - (Pelophylax kl. esculentus) also known as the European frog, which is used for food, particularly in France. In the American south, bull frogs are also eaten.