Frog legs are a delicious dish that is also gaining momentum in our country. If you've never cooked this dish, here's everything you need to know to learn how to cook it.
Ingrediants
Stir-fried frog legs
Ingredients for 4 - 6 people
- 12 pairs of frog legs (fresh or thawed)
- 375 ml of milk
- Salt (to taste)
- Ground black pepper (to taste)
- 120 g of type 0 soft wheat flour
- 240 g clarified (or melted) butter
- 2 minced garlic cloves
- 15 ml of lemon juice
- 15 g of chopped fresh parsley
Fried Frog Legs
Ingredients for 4 - 6 people
- 12 pairs of frog legs, fresh or thawed (skin removed)
- 120 g of savory crackers (finely crumbled)
- 120 g of type 0 soft wheat flour
- 85 g of corn flour
- 5 gr of chopped dry onion
- 10 g of salt
- 15 g of ground black pepper
- 2 eggs
- 125 ml of milk
- 500 ml of seed oil
- 250 ml of peanut oil
Grilled Frog Legs
Ingredients for 4 - 6 people
- 12 pairs of Frog's Legs, fresh or thawed
- 250 ml of seed oil
- 1 Lemon
- 90 g of chopped red onion
- 10 g of salt
- 10 gr of dry basil
- 10 g of mustard powder
- 60 g of chopped fresh parsley
- 120 g of Butter or Margarine
- 2 finely chopped garlic cloves
Baked Frog Legs
Ingredients for 4 - 6 people
- 18 Fresh or thawed frog legs
- 120 g of Butter
- 1 egg
- 65 g of grated Parmesan cheese
- 1/4 finely chopped white onion
- 5 g of fresh chopped garlic
- 90 g of bread crumbs (fresh)
- A pinch of Cumin
- A pinch of Rosemary
- A pinch of Tarragon
- Salt (to taste)
Steps
Method 1 of 4: Stir-fried Frog Legs
Step 1. Cut the frog legs
Use a pair of kitchen scissors to cut the legs at the knee joint.
If you don't have a pair of kitchen scissors, you can use a knife
Step 2. Marinate the legs in milk
Place the legs in a bowl and fill it with milk. Cover the bowl with plastic wrap and put it in the fridge for 30 minutes.
Do not let the legs marinate out of the fridge; milk could spoil, as well as meat
Step 3. Sprinkle with salt and pepper
After marinating the paws, let them dry on a clean kitchen towel. Gently dry them and sprinkle them with salt and pepper to taste.
If you are not sure which proportions to use, add 2.5g of salt and 2.5g of pepper
Step 4. Flour the legs
Pour the flour onto a shallow dish or bowl. One at a time, put the legs in the flour and flour them well.
- Shake off the excess flour, gently.
- Put the legs in another dish once they are floured.
Step 5. Heat 90g of butter in a pan
Heat the butter over high heat until it sizzles.
Absolutely avoid burning the butter. When the butter gets hot enough to produce smoke, it begins to decompose, which can spoil the flavor of the whole dish
Step 6. Cook half of the legs until they are golden brown
Place half of the legs in sizzling butter and cook for 3 - 4 minutes.
Halfway through cooking, turn the legs over using kitchen tongs to cook both sides well
Step 7. Repeat this last step with the remaining legs
Discard the remaining butter and add another 90 g of fresh. As before, cook the remaining legs in hot butter for 3 to 4 minutes.
As before, turn the legs halfway through cooking
Step 8. Brown the garlic
Discard the butter you used earlier and put the remaining butter in the pan. When it starts to sizzle, add the garlic and brown it for a minute.
- Stir the garlic to prevent it from burning.
- Once cooked, the garlic should be golden and fragrant.
Step 9. Add the lemon juice, salt and pepper
After removing the pan from the heat, add the lemon juice, salt and pepper. Mix everything to combine the ingredients.
As before, if you don't know how much salt and pepper to use, add 2.5g of each
Step 10. Serve the frog legs with the garlic sauce
Place the legs on a serving dish and pour the garlic sauce over (or around).
Drizzle with fresh parsley if desired
Method 2 of 4: Fried Frog Legs
Step 1. Prepare the frog legs
Rinse the frog legs and pat them dry with kitchen paper. Divide them at the knee with kitchen scissors.
If you don't have kitchen scissors, you can use a sharp knife instead
Step 2. Put together the ingredients for the breading
Combine the chopped crackers, cornmeal, chopped dried onion, salt, and pepper in a resealable food bag. Close the zip and shake vigorously to combine the ingredients.
Make sure the bag is large enough to contain both the ingredients for the breading and a couple of frog legs
Step 3. Mix the eggs and milk
Beat the eggs and milk together in a bowl until the mixture is well blended.
The mixture should take on a uniform pale yellow color, without streaks
Step 4. Heat the two types of oil in a large skillet
Pour the seed oil and peanut oil into the pan and heat them over medium heat for a couple of minutes.
- The oil layer should be approximately 1, 25 cm deep.
- Make sure the pan has high edges. If you don't have such a pan, you can use a saucepan instead.
Step 5. Bread the paws
One at a time, dip the legs into the egg. After letting them drain a bit, mix them well.
If the bag you used for breading is large enough, you can put in it a couple of legs at a time and, once the zip is closed, shake it gently to ensure that the legs are breaded well
Step 6. Fry the legs until they turn golden on both sides
Throw the legs in the hot oil, cooking them for 5 minutes on each side.
- Be careful while throwing the frog legs in the oil. Throwing them in with too much energy could cause the oil to splash out and burn you. Also watch out for sudden sizzles as you bring your hands together.
- If you notice that the legs are turning brown too quickly, reduce the intensity of the flame.
Step 7. Dry the paws and serve them warm
Use kitchen tongs to remove the legs from the oil and place them on the kitchen paper. Let them dry for about a minute before serving.
Method 3 of 4: Grilled Frog Legs
Step 1. Combine the ingredients for the marinade
Put the seed oil, onion, parsley, salt, mustard and basil together in a bowl. Also add a zest and lemon juice. Mix the ingredients well.
Pour part of the marinade (80 ml) into a saucer; cover it with cling film and put it in the fridge. Save this portion for later
Step 2. Marinate the frog legs
Place the frog legs in a baking dish and add the rest of the marinade; cover the container with cling film and keep it in the fridge for 3 hours.
- The legs must be arranged in a single layer, otherwise they will not marinate properly.
- Use kitchen tongs to turn the legs in the marinade from time to time.
Step 3. Heat the grill
Sprinkle the grill with a little seed oil and heat it to medium temperature.
- If you use a gas barbecue, set the stove to medium heat.
- If using charcoal, place two layers of charcoal on the bottom of the barbecue. Light the fire and wait for a thin layer of ash to form on the charcoal.
Step 4. Grill the legs for 6 - 7 minutes
Drain the legs and transfer them to the hot grill. Close the barbecue and cook for 3 minutes; then turn the legs and close the barbecue, letting it cook for another 3 - 4 minutes.
When cooked, you shouldn't notice any parts of pink meat. The meat should also easily detach from the bone
Step 5. Add butter and garlic to the leftover marinade
Heat the marinade you prepared earlier in a pan, adding the butter and garlic. Cook the mixture over medium heat, until the butter has melted and the liquid surface begins to ripple from the heat.
It should take 1 or 2 minutes
Step 6. Serve the legs with the garlic sauce
Transfer the frog legs to a serving dish and sprinkle them with the butter mixture.
Method 4 of 4: Baked Frog Legs
Step 1. Heat the oven to 180 ° C
Meanwhile, grease a baking dish with spray oil or butter.
Alternatively, you can line the bottom of the pan with aluminum foil or baking paper. The important thing is that the meat does not stick to the bottom of the pan
Step 2. Put together the ingredients for the breading
Mix the Parmesan, egg, butter, onion, garlic, cumin, rosemary and tarragon in a bowl.
Make sure the bowl is large enough to easily soak the frog legs in it
Step 3. Bread the frog legs
One at a time, soak the legs in the egg and cheese mixture, then let them drain and spread in the bread crumbs.
The crumbs should be placed on a large plate or bowl with low sides
Step 4. Transfer the frog legs to the baking dish
Once breaded and placed in the pan, pour the remaining egg and cheese mixture onto the legs.
The legs should be arranged in a single layer or they may not cook evenly
Step 5. Cook the legs until golden brown
Let the legs cook for about an hour.
Avoid stirring or moving the legs during cooking; however, if it seems to you that the legs cook a little too quickly on the surface, you can turn them with a pair of kitchen tongs to expose them from the other side
Step 6. Serve the dish hot
Salt it to taste and serve it immediately.
