Content

• Ingredients
• Saute of frog legs
• Deep-fried frog legs
• Grilled frog legs
• Baked Frog Legs
• Steps
• Method 1 of 4: Saute Frog Legs
• Method 2 of 4: Deep-Fried Frog Legs
• Method 3 of 4: Grilled Frog Legs
• Method 4 of 4: Baked Frog Legs
• What do you need
• Saute of frog legs
• Deep-fried frog legs
• Grilled frog legs
• Baked Frog Legs

Frog legs are a delicious delicacy that is gaining more and more popularity. If you've never cooked this dish yourself, here's what you need to know about how to do it.

Ingredients

Saute of frog legs

For 4-6 servings

• 12 pairs of frog legs, fresh or thawed
• 1 1/2 cups (375 ml) milk
• Salt to taste
• Ground black pepper to taste
• 1 cup (250 ml) flour
• 16 Art. l. (240 ml) clarified or ghee
• 2 cloves garlic, minced
• 1 tbsp. l. (15 ml) lemon juice
• 1 tbsp. l. (15 ml) fresh parsley, finely chopped

Deep-fried frog legs

For 4-6 servings

• 12 pairs of frog legs, fresh or thawed with skin removed
• 120 ml. salted, finely chopped crackers
• 1 cup (250 ml) flour
• 1/2 cup (125 ml) cornmeal
• 1 tsp (5 ml) dried chopped onions
• 2 tsp (10 ml) salt
• 1 tbsp. l. (15 ml) ground black pepper
• 2 eggs
• 1/2 cup (125 ml) milk
• 2 cups (500 ml) vegetable oil (for frying)
• 1 cup (250 ml) peanut butter (for frying)

Grilled frog legs

For 4-6 servings

• 12 pairs of frog legs, fresh or thawed
• 1 cup (250 ml) vegetable oil
• 1 lemon
• 6 tbsp. l. (90 ml) red onion, finely chopped
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) dried basil leaves
• 2 tsp (10 ml) dry mustard
• 4 tbsp. l. (60 ml) fresh parsley, chopped
• 1/2 cup (125 ml) butter or margarine
• 2 cloves garlic, finely minced

Baked Frog Legs

For 4-6 servings

• 18 frog legs, fresh or thawed
• 1/2 cup (125 ml) oil
• 1 egg
• 3/4 cup (90 ml) shredded Parmesan cheese
• 1/4 white onion, finely chopped
• 1 tsp (5 ml) fresh minced garlic
• 1 1/2 cups (375 ml) soft bread crumbs
• Pinch of ground cumin
• Pinch of rosemary
• Pinch of tarragon
• Salt to taste

Steps

Method 1 of 4: Saute Frog Legs

1. 1 Cut the frogs' legs at the joint. Use kitchen scissors to cut each frog leg in half at the knee joint.
   • If you don't have kitchen scissors, you can use a sharp knife instead. Just be careful not to cut your fingers when trying to cut off the joint.
2. 2 Marinate the feet in milk. Place the frog legs in a bowl and cover with milk to the top. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
   • Do not marinate frog legs at room temperature. Milk can spoil, and the room temperature is ideal for the development of bacteria in raw meat.
3. 3 Season with salt and pepper. After marinating, place the frog legs on dry, clean paper towels. Dry and sprinkle with salt and pepper.
   • If you're unsure of how much salt and pepper to use, try 1/2 teaspoon (2.5 ml) each.
4. 4 Dip in flour. Place flour in a plate or shallow bowl. Place each frog leg in flour and turn over as needed to cover all sides.
   • Gently shake off the flour when done.
   • When done, place the flour-drenched frog legs on a separate plate.
5. 5 Heat 6 tbsp. l. (180 ml) butter in a large skillet. Heat over high heat until it starts to sizzle.
   • The oil should start to sizzle, but don't let it smoke. When the oil is hot enough to smoke, it starts to break down and this can affect the taste of the final dish.
6. 6 Cook the halves of the legs until golden brown. Add half of the frog legs to the sizzling butter and cook for 3-4 minutes.
   • Flip the legs, using tongs, halfway through the cooking process so that both sides cook evenly.
7. 7 Repeat cooking with more oil and remaining frog legs. Pour the remaining butter in the skillet and add another 6 tbsp. l. fresh (180 ml.). Cook the remaining frog legs in hot oil for 3-4 minutes.
   • As before, turn the feet over halfway through the cooking process so that they cook evenly on both sides.
8. 8 Fry the garlic. Pour the butter that is currently in the pan and add the remaining butter. Once it sizzles, add the garlic and cook for about 1 minute.
   • Stir the garlic constantly to keep it from burning.
   • The garlic is done when it is lightly browned and very aromatic.
9. 9 Add lemon juice, salt and pepper. Remove skillet from heat, add lemon juice and more salt and pepper. Mix well.
   • As before, if you're not sure how much salt and pepper to use, try 1/2 teaspoon (2.5 ml) each.
10. 10 Serve the frog legs with garlic sauce. Place the frog legs in the center of a serving platter and drizzle garlic sauce over or around them.
    • Garnish with fresh parsley if desired.

Method 2 of 4: Deep-Fried Frog Legs

1. 1 Prepare the frog legs. Rinse the frog legs and dry them with clean paper towels. Using kitchen scissors, cut each frog leg at the knee joint.
   • If you don't have kitchen scissors, you can use a sharp knife instead.
2. 2 Combine the ingredients to cover the frog legs. Place chopped rusks, flour, cornmeal, dried chopped onions, salt and pepper in a large resealable plastic bag. Close the bag and shake vigorously to bring the ingredients together.
   • Make sure the bag is large enough to hold all of the ingredients and one or two halves of the frog legs at a time.
3. 3 Combine eggs with milk. Whisk the eggs and milk together in a small bowl until completely combined.
   • The mixture should be uniform, pale yellow in color without any shades or streaks of white or dark yellow.
4. 4 Heat oil in a large, heavy skillet. Pour vegetable oil and peanut butter into a skillet and heat over medium heat for a few minutes.
   • The oil in the pan should be 1.25 cm thick.
   • Make sure to use a large, high-sided skillet. If you don't have a large skillet with high sides, you can use a pot instead.
5. 5 Cover the frog legs. Dip each leg into the egg mixture. After allowing the excess to drain, sprinkle the cracker mixture on each foot, twisting to cover all sides.
   • If the bag of cracker mix is ​​large enough, you can put several pieces of frog legs in the bag at once, close it, and shake slightly to cover all pieces.
6. 6 Fry the legs until golden brown on each side. Place the frog legs in hot oil and cook each side for 5 minutes.
   • Be careful when placing your feet in the oil. The oil can sizzle and splatter on you if you get too close, or when you put frog legs in the pan.
   • If you notice the frog legs are browning too quickly, reduce the heat on the stove to high to medium.
7. 7 Dry and serve. Use tongs to pull the cooked frog legs out of the hot oil and transfer them to clean paper towels. Serve immediately after the paper towels have absorbed the paw grease for a minute or so.

Method 3 of 4: Grilled Frog Legs

1. 1 Combine the ingredients for the marinade. In a small bowl, combine the vegetable oil, onion, parsley, salt, mustard, and basil. Also add the zest and juice of one lemon. Stir well or whisk until smooth.
   • Pour 1/3 cup (80 ml) of the marinade into a small dish. Cover with plastic wrap and refrigerate. Leave it to a later stage.
2. 2 Marinate the frog legs in a little marinade. Place the frog legs in one layer on a baking sheet. Pour the remaining marinade over the legs and cover with plastic wrap. Refrigerate for 3 hours.
   • Frog legs should be laid in one layer. Otherwise, they will not be able to marinate evenly.
   • Use tongs to flip the marinated frog legs from time to time while they are in the refrigerator.
3. 3 Preheat your grill. Grease the grill with vegetable oil and heat it over medium heat.
   • If using a gas grill, preheat all burners on the grill to medium heat.
   • When using a charcoal grill, place two layers or so with the charcoal briquettes at the bottom of the grill. Light it and let the flame burn until there is a layer of ash on the charcoal.
4. 4 Grill frog legs for 6-7 minutes. Dry the frog legs and place them on the hot grill. Cover the grill and cook for 3 minutes. Flip the legs over and close the grill again, cook for another 3-4 minutes.
   • When the meat is cooked, it should not be pink in color. In addition, the meat should be easily separated from the bones.
5. 5 Combine remaining marinade with oil and garlic. Heat the marinade with oil and garlic in a small saucepan over medium heat. Cook, stirring frequently, until the butter has melted.
   • This should take about 1-2 minutes.
6. 6 Serve the frog legs with garlic sauce. Transfer the frog legs to a serving dish and drizzle the butter mixture over or around them.

Method 4 of 4: Baked Frog Legs

1. 1 Preheat oven to 180 ° C. Meanwhile, sprinkle a baking sheet with non-stick spray or cooking oil.
   • Alternatively, cover the bottom of the baking sheet with aluminum foil or parchment paper. It is important that the meat does not stick to the bottom of the baking sheet.
2. 2 Combine the ingredients to cover the frog legs. In a medium bowl, combine the Parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, tarragon, until well combined.
   • Make sure the bowl is wide enough so that you can easily dunk the frog's legs.
3. 3 Cover the frog legs well with the mixture. Dip each frog leg in the raw egg mixture, covering on both sides. Let the excess drain off before dusting the frog legs with breadcrumbs.
   • Bread crumbs should be sprinkled on a wide plate or in a large low-sided bowl.
4. 4 Transfer the frog legs to the prepared baking sheet. Once the frog legs are covered with the mixture and spread out on the baking sheet, add the remaining mixture to the frog legs.
   • Frog legs should only be spread in one layer. Do not lay the feet in multiple layers, as this may result in uneven cooking.
5. 5 Bake until golden brown. Cook the frog legs uncovered in a preheated oven for about 1 hour.
   • You should not stir or shake the frog legs as they cook, but if the top layer appears to have darkened long before the end of the full cooking time, gently turn the pieces to the other side using tongs.
6. 6 Serve hot. Sprinkle with salt to taste and serve immediately.

What do you need

Saute of frog legs

• Kitchen scissors or knife
• A bowl
• Polyethylene film
• Shallow dish
• Large frying pan
• Forceps

Deep-fried frog legs

• Paper towels
• Resealable plastic bag
• Small bowl
• Large, heavy skillet
• Forceps

Grilled frog legs

• Baking tray
• Polyethylene film
• Grill, fuel or charcoal
• Forceps
• Pan
• Spoon or whisk

Baked Frog Legs

• Baking tray
• Non-stick spray
• A bowl
• Forceps