Frog Legs in Dining Tables all over the World

Frog legs

Credit: CameliaTWU

While frog legs sound exotic and sophisticated, these are actually enjoyed in totally earthy and simple ways all over the world. Frog legs are enjoyed in Spain, Portugal, Thailand, China, Indonesia, the Philippines, Brazil, Mexico, and a host of other countries. In France, however, the preparation of frog legs has been elevated to the level of a fine art.

Not Just a Frog

There are frogs, and there are frogs. Some frogs are actually poisonous; those that make it to the dining table are usually classified as Pelophylax kl. Esculentus, Rana palustris, Rana pipiens, or Rana clamitans.

French Provencale

Christophe Marguin of Marguin Restaurant in Les-Echets-en Dombes, France, shares his recipe for Provencale frog legs in Frogs Legs of Provencale: Grenouille a la Provencale. Using half a pound of frog legs, salt, pepper, flat-leaf parsley, unsalted butter, and garlic, he instructs readers to, “Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately…

The Spanish Way

In Spain, one of the ways frog legs are prepared is with a green sauce. In Spanish Recipes, Nuria shares her recipe for Fried Frog Legs with Green Sauce Dip. She marinates 16 frog legs in milk, beer, fennel seeds, and salt overnight. She instructs her readers, Prepare the green sauce with: a bunch of fresh parsley springs, the garlic cloves, salt and some olive oil to get the texture you want. Have all ingredients in a food processor and mix well…” She then seasons the frog legs, coats them in flour, fries them in olive oil and serves them with the sauce.

Daringly Creole

In the French quarter in New Orleans, Louisiana, fried frog legs are a popular delicacy that have been enjoyed by no less than the president of the United States. In Creole Fried Frog Legs, Spark Recipes prepares frog legs by marinating them in milk, garlic powder, onion powder, salt, black pepper, Tabasco sauce, cayenne pepper, and Creole seasoning. These are breaded with flour, cornstarch, lemon, pepper, salt, cayenne, and Creol seasoning (of course!). The frog legs are then fried and served with lemon wedges.

Cantonese Frog Legs

In Cantonese cuisine, frog legs are commonly marinated in rice wine, soy sauce, and a little sugar. In Serious Eats’ The Nasty Bits: Frankenstein’s Frogs, Stir-Fried, Chichi Wang shares a humorous narrative about how frogs, like most amphibians, twitch long after they have been slaughtered. Her recipe calls for egg white, salt, pepper, rice wine, and flour for the marinade. The frog legs are stir fried with black beans, green onions, ginger, bell pepper, and chicken or vegetable stock. These are served with a sauce made of water, starch, and finely chopped fermented black beans.

Enjoying the Delicacy

Frog legs are definitely not for the squeamish, but if you can get over the images of how a frog looks before it meets its fate on the butcher’s block, you will find that it is easy to like frog legs. It tastes a lot like chicken but it has a finer texture and there is just the touch of fish in the flesh. Delicate but tasty, frog legs are a perfect ingredient for those who like to try cooking dishes that are out of the ordinary.

Wined In suggests Pinot Gris Trembach, Chardonnay, and Burgundy (Chardonnay) as good choices for pairing frog legs. Blair Campbell, in Great with Frogs’ Legs, says, In the official tasting notes for his 2006 Kathy’s Cuvee Viognier, East Bay wine great Kent Rosenblum suggests pairing this “exotic and seductive” apricot- and peach-scented Rhône white with — but of course — frogs’ legs…”

As a rule, frog legs go well with light wine because of their delicate flavor. However, if you are daring enough to enjoy this exotic dish, there is no reason why you should not be brave enough to explore what other wines will give your frogs the leap they need.

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  1. I cook frog legs in a number of ways. Scampi, fra diavolo, oven-fried, Cajun, with Asian spices, etc. There’s no wrong way to cook frog legs unless they’re overcooked.

    When squeamish people ask what frog legs taste like? I respond, they taste like frog legs!!

    • Hello Ann, Thank you so much for sharing.
      You can also send us your recipe and we will share it with our readers ^_^

      Will wait for your response. Have a great day!

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