For most consumers, they still remain a culinary exotic, but not so far away, because you can buy them today in any large market or taste them in a restaurant. If you purchased them raw, then you will definitely think about how to cook frog legs. There is more than one recipe, you can choose the most suitable one. In defense of the paws, I would like to note that in edible form they have an incredibly delicate texture of meat, which is considered a delicacy, dietary and surprisingly tasty. It looks a bit like a young chicken.
Frog legs: deep-fried recipe
Required Ingredients:
- frog legs (with thighs) - 30 pcs.;
- egg - 2 sh.;
- lemon - 1/2;
- oil (vegetable) - 400 ml (or 2 cups);
- ketchup (take spicy) - 300 g;
- breadcrumbs - 200 g (or 1 cup);
- premium flour - 100 g (0.5 cups);
- - 1 tbsp. l.;
- parsley - a bunch;
- salt (to taste).
How to cook?
Frog legs at home are prepared as follows.
- Rinse the paws, dry and sprinkle with salt on all sides.
- Prepare the batter by carefully mixing the eggs in the milk.
- Roll the paws in flour, then moisten each little thing in batter and roll in breadcrumbs.
- Take a frying pan with thick walls and cook deep fat.
- The recipe for frog legs recommends that you first send it to the fire, fry it, and then hold it for several minutes in a preheated oven.
Lay on a dish with lemon and sprigs of greens.
frog legs with mushrooms
Required products:
- frog thighs - 24 pieces;
- whole milk - 200 ml (2 cups);
- premium flour - 5 tbsp. l.;
- fresh champignons - 200 g;
- oil (live) - 50 g;
- parsley - 50 g;
- dry wine (white) - 150 ml;
- chicken egg yolk - 2 pcs.;
- lemon juice (you can lime) - 1 tsp;
- spices: salt, ground - to taste.
How to cook: frog legs
Baked frog legs. Recipe with cheese
A set of products for work:
- frog legs (with thighs) - 24 pcs.;
- milk - 200 ml (2 cups);
- butter - 40 g;
- - 50 g;
- tomato sauce, ketchup - 4 tbsp. l.;
- a set of spices: ground (white) pepper, salt - all to taste.
How to cook baked paws with cheese
- Soak washed, dried paws in milk for 60 minutes.
- Then take them out, soak them with a napkin, salt and pepper a little.
- Fry the paws in a heated pan with oil.
- Take a brazier, grease the walls with oil, lay the frog thighs, pour the sauce on top, sprinkle with grated cheese and send to the oven. Bake until cheese is melted.
- Serve on a platter with lemon slices and sprigs of any greens.
Frog legs are a delicious delicacy that is gaining more and more popularity. If you've never made this dish yourself, here's what you need to know about how to make it.
Ingredients
Sauteed frog legs
For 4-6 servings
- 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 garlic cloves, minced
- 1 st. l. (15 ml) lemon juice
- 1 st. l. (15 ml) fresh chopped parsley
For 4-6 servings
- 12 pairs of frog legs, skinned or fresh, thawed
- 120 ml. salted, finely chopped crackers
- 1 cup (250 ml) flour
- 1/2 cup (125 ml) cornmeal
- 1 tsp (5 ml) dried minced onion
- 2 tsp (10 ml) salt
- 1 st. 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)
For 4-6 servings
- 12 pairs of frog legs, fresh or thawed
- 1 cup (250 ml) vegetable oil
- 1 lemon
- 6 art. 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 chopped parsley
- 1/2 cup (125 ml) butter or margarine
- 2 garlic cloves, 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) grated parmesan cheese
- 1/4 white onion, finely chopped
- 1 tsp (5 ml) fresh minced garlic
- 1 1/2 cups (375 ml) soft breadcrumbs
- A pinch of ground cumin
- a pinch of rosemary
- a pinch of tarragon
- Salt to taste
Steps
Sauteed frog legs
- 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.
-
Marinate paws in milk. Place the frog legs in a bowl and top up with milk. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Do not marinate frog legs at room temperature. Milk can go bad and the room temperature is perfect for bacteria to grow in raw meat.
-
Season with salt and pepper. After marinating, place the frog legs on dry and clean paper towels. Pat dry and sprinkle with salt and pepper.
- If you're not sure how much salt and pepper to use, try 1/2 teaspoon (2.5 ml) of each.
-
Roll in flour. Pour the flour into a plate or shallow bowl. Dip each frog leg into the flour and flip as needed to coat all sides.
- Gently shake off the flour when you're done.
- When finished, place the floured frog legs on a separate plate.
-
Heat up 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 start smoking, it starts to break down and this can affect the taste of the final dish.
-
Cook leg halves until golden brown. Add half of the frog legs to the sizzling oil and cook for 3-4 minutes.
- Turn the legs over using tongs halfway through the cooking process so that both sides cook evenly.
-
Repeat cooking with more oil and remaining frog legs. Pour the remaining butter in the pan and add another 6 tbsp. l. fresh (180 ml.). Cook remaining frog legs in hot oil for 3-4 minutes.
- As before, flip the legs halfway through the cooking process so they cook evenly on both sides.
-
Roast the garlic. Pour out the butter currently in the pan and add the remaining butter. Once it starts to sizzle, add the garlic and cook for about 1 minute.
- Stir the garlic constantly so it doesn't burn.
- The garlic is ready when it is lightly browned and very fragrant.
-
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) of each.
-
Place the frog legs in the center of a serving dish and drizzle garlic sauce over or around them.
- If desired, garnish with fresh parsley.
Frog legs deep fried
-
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.
-
Combine the ingredients to cover the frog legs. Put crushed breadcrumbs, flour, cornmeal, dried chopped onion, salt and pepper in a large resealable plastic bag. Close the bag and shake vigorously to combine the ingredients together.
- Make sure the bag is large enough to fit all the ingredients, plus one or two frog leg halves at a time.
-
Combine eggs with milk. Whisk the eggs and milk together in a small bowl until completely combined.
- The mixture should be a uniform pale yellow without any white or dark yellow streaks or streaks.
-
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.
- Oil in the pan should be poured 1.25 cm.
- Make sure you are using a large, high-sided skillet. If you don't have a large skillet with high sides, you can use a saucepan instead.
-
Cover the frog legs. Dip each foot into the egg mixture. Letting the excess drip off, sprinkle each foot with the cracker mixture, turning to coat all sides.
- If the bag of cracker mix is large enough, you can put a few pieces of frog legs into the bag at once, close the bag, and shake lightly to coat all the pieces.
-
Fry the legs until golden brown on each side. Place frog legs in hot oil; cook each side for 5 minutes.
- Be careful when you put your paws in the oil. Oil can sizzle and splatter on you if you get too close, or when you put frog legs in the pan.
- If you notice that the frog legs are browning too quickly, reduce the heat on the stove from high to medium.
-
Dry and serve. Use tongs to remove the cooked frog legs from the hot oil and transfer them to clean paper towels. Serve immediately after the paper towels have soaked up the grease off the legs for a minute or so.
Grilled frog legs
- Pour 1/3 cup (80 ml) marinade into a small dish. Cover with plastic wrap and refrigerate. Set it aside for a later step.
Combine marinade ingredients. Combine vegetable oil, onion, parsley, salt, mustard, and basil in a small bowl. Also add the zest and juice of one lemon. Mix well or whisk until smooth.
-
Marinate the frog legs in a little marinade. Lay the frog legs on a baking sheet in a single layer. Pour the remaining marinade over the legs and cover with plastic wrap. Put in the refrigerator for 3 hours.
- The frog legs should be placed in one layer. Otherwise, they will not marinate evenly.
- Use tongs to turn the marinated frog legs from time to time while they are in the refrigerator.
-
Preheat the grill. Grease the grill with vegetable oil and heat it over medium heat.
- If using a gas grill, preheat all grill burners to medium power.
- When using a charcoal grill, lay two layers or more so that the charcoal briquettes are located at the bottom of the grill. Light it up and let the flame burn until a layer of ash remains on the charcoal.
-
Grill the frog legs for 6-7 minutes. Dry the frog legs and transfer them to a hot grill. Cover the grill and cook for 3 minutes. Turn 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 addition, the meat should separate easily from the bones.
-
Serve frog legs with garlic sauce. Transfer the frog legs to a serving platter and drizzle them or around them with the oil mixture.
Cut off the frog legs at the joint. Use kitchen shears to cut each frog leg in half at the knee joint.
Frog legs are a delicacy that is growing in popularity every day. If you've never tried making them yourself, you'll find it helpful to learn some recipes with them. What can be done from them? There are many recipes for how to cook frog legs. Below are the simplest of them.
Saute in French
- 1 cup (250 ml) flour
- one and a half glasses (375 ml) of milk;
- ground black pepper (to taste);
- some salt;
- 1 tablespoon (15 ml) fresh, chopped parsley;
- 16 tablespoons (240 ml) butter, softened or melted;
- 2 cloves of garlic;
- 1 tablespoon (15 ml) lemon juice
Preparation and cooking
Cut up the frog legs. Take kitchen scissors to cut each foot into two halves at the knee joint.
Do not leave frog legs to marinate at room temperature. The recipe involves the use of perishable products, so it's better not to risk it. Milk sours quickly, and room temperature is great for bacterial growth in meat.
After marinating, place the paws on clean paper towels, draining the milk. Dry them, then salt and pepper.
Sprinkle flour onto a plate. Roll each frog leg to cover all sides. Place blanks in a separate bowl.
Heat 6 tablespoons (180 ml) butter in a large skillet over high heat. The oil will begin to sizzle, but it must not be allowed to smoke. Fry the leg halves for 3-4 minutes until they are golden brown. Use tongs to turn them while frying so that both sides are evenly cooked.
Remove the used oil from the pan and add fresh oil. When hot, add finely chopped garlic and sauté for one minute. Stir it constantly to avoid burning. At the exit, the garlic should turn out to be slightly fried and very fragrant.
Remove the pan from the heat, add lemon juice, pepper, salt and mix well. Serve frog legs with garlic sauce. You can garnish with fresh parsley if you like.
Fried frog legs: recipe
For this you will need the following ingredients:
- 12 pairs of frog legs, skinless, defrosted or fresh;
- 120 grams of salted crackers, crumbled finely;
- 1/2 cup (125 ml) corn flour
- 1 teaspoon (5 ml) chopped dry onion;
- 1 cup (250 ml) flour
- 2 teaspoons (10 ml) salt;
- 1 tablespoon (15 ml) ground black pepper;
- half a glass of milk (125 ml);
- 2 eggs;
- 2 cups (500 ml) vegetable oil (for frying)
- 1 cup (250 ml) peanut butter (for frying)
Cooking
This is one of the ways to cook frog legs at home according to the original recipe. First you need to wash them and dry them with paper towels. Then cut them at the joints with sharp kitchen scissors.
Place crushed crackers, flour, dried onions, cornmeal, salt and pepper in a large resealable plastic bag. Wrap it up and shake vigorously to combine the ingredients. Make sure the bag is large enough to hold all of the ingredients plus one or two frog legs at a time.
Whisk eggs and milk in a medium bowl. The mixture should be pale yellow in color and free of any lumps.
Pour both vegetable and peanut oils into a frying pan and heat them over medium heat for a few minutes. The oil layer should be at least one and a half centimeters. This assumes you are using a heavy-bottomed, high-rimmed pan. Alternatively, you can use a heavy bottomed pot for this recipe.
Dip each frog's legs into the egg mixture one by one. Let the excess drain. Then roll each foot in the cracker mixture, turning it so that all sides are evenly coated. If the bag is large enough, you can place several blanks at once, seal it and shake it.
Fry the legs on each side for about 5 minutes until golden brown. Be careful when placing them in the oil, as hot splatter may splatter. Use tongs to get the finished paws. Lay them out on paper towels. Serve the dish on the table after the excess oil has been absorbed into the paper.
Frog legs with spices
This dish requires the following ingredients:
- 12 pairs of frog legs, thawed or fresh;
- 1 glass of vegetable oil (250 ml);
- 1 lemon;
- 6 tablespoons (90 ml) red onion, chopped;
- 2 teaspoons (10 ml) dried basil leaves
- 2 teaspoons (10 ml) dry mustard;
- 2 tablespoons tea salt (10 ml);
- 4 tablespoons (60 ml) fresh, chopped parsley;
- half a glass of butter (125 ml) or margarine;
- 2 cloves minced garlic.
Cooking frog legs
Mix vegetable oil, onion, salt, mustard, parsley and basil in a small deep bowl. Add zest and lemon juice. Mix very thoroughly with a whisk or fork.
Place a third of a cup (or 80 ml) of the marinade prepared in the previous step into a small plate. Cover with cling film and place in the refrigerator. Save this part for a later stage of the recipe.
Place the frog legs (photo below) in a baking dish in a single layer. Pour in marinade and cover with plastic wrap. Put in the refrigerator for 3 hours. Using tongs, periodically turn the frog legs in the marinade so that they are evenly coated with the mixture.
Coat the grill grate with a little vegetable oil and heat it over low heat. If using a gas grill, preheat all of its burners to medium.
Drain the marinade and put the paws on the hot grill, let them fry for 3 minutes. Then turn them over and fry for another 3-4 minutes. When the paws are ready, the meat should come off the bone effortlessly and not have any pink tint.
Heat the reserved portion of the marinade in a small saucepan with the garlic and oil over medium heat, simmer for 1-2 minutes, stirring frequently. Serve with the prepared sauce.
Frog legs baked
You will need the following ingredients:
- 18 frog legs, thawed or fresh;
- 1/2 cup (125 ml) oil;
- 1/4 white onion, minced;
- 3/4 cup parmesan cheese, grated;
- 1 teaspoon (5 ml) fresh, minced garlic
- one and a half cups (375 ml) bread crumbs, not withered;
- 1 egg;
- a pinch of ground cumin;
- a pinch of tarragon;
- a pinch of rosemary;
- salt.
Cooking
Preheat the oven to 180 degrees. Then carefully grease the baking dish with oil, line the bottom of the baking sheet with parchment paper or aluminum foil.
Combine Parmesan cheese, egg, onion, butter, garlic, rosemary, tarragon, and cumin in a large bowl. Dip each foot into the egg and cheese mixture, and coat thoroughly on all sides. Allow excess mixture to drip off, then coat with breadcrumbs.
Lay the frog legs on a baking sheet. Pour the rest of the egg, cheese and crumb mixture into them. The paws must be distributed in one layer. Do not stack them on top of each other as this may result in uneven cooking.
Bake them until golden brown for about 1 hour, preheating the oven. Do not stir or take out the frog legs while they are cooking. In the event that the meat turns brown or begins to burn before the end of the cooking time, you can carefully turn the pieces with tongs to the other side. It is recommended to serve the dish hot, after sprinkling with salt to taste.
It is believed that the French were the first to eat frogs. But even in China BC, frog dishes were served at the table. The French monks borrowed Chinese recipes and cooked frogs under the guise of fish, since on some days meat was forbidden by the church. Since then, the history of the national French dish began. The dish is consumed not only in France. It is prepared in Mexico, Greece, Italy and Vietnam, which is the leader in the production of the delicacy.
The meat really does look like chicken. Tender and juicy, and the legs are reminiscent of chicken shoulders. Cook it quickly, just like chicken. Spices, butter and spices for chicken are like paws.
In French restaurants, it is not customary to openly call frog legs, even on the menu this dish is called “nymph legs”.
Frog legs in garlic batter
Since the legs of frogs are not yet chicken, but are no longer fish, garlic is the most suitable spice.
Put the paws in batter on a dish, garnish with sliced \u200b\u200blemon slices. Serve horseradish sauce or Dijon mustard in a gravy boat.
Ingredients:
- frog legs - 10 pcs;
- garlic - 2 cloves;
- lemon - 1 pc;
- soy sauce - 1 tbsp;
- thyme - 1 sprig;
- cardamom - ¼ tsp;
- white pepper - ¼ tsp;
- salt - 1 tsp;
- vegetable oil - 400 ml.
For batter:
- flour - 3-4 tbsp;
- egg - 1 pc;
- cream -2 tbsp;
- salt - 0.5 tsp;
- garlic powder - 1 tsp
Cooking:
- Wash the frog thighs in running water, put them in a deep bowl.
- Prepare the marinade: chop the garlic, mix with soy sauce and the juice of half a lemon, salt, add spices and a chopped sprig of thyme.
- Pour the frog legs with marinade, massage them and leave at room temperature for 1-2 hours.
- For the batter: beat the egg with salt and garlic powder, pour in the cream and gradually add the flour, continuing to mix with a whisk or fork so that there are no lumps. The batter should be thick.
- Heat the oil well in a deep frying pan. Remove the paws from the marinade, roll in flour, shake off. Dip them in batter and quickly dip them into boiling fat, the paws should brown and float to the surface.
- Remove the finished paws from the oil with a slotted spoon, put on a paper towel to drain the excess oil.
Frog Leg Salad
This salad can be dressed with fat-free mayonnaise or a low-fat yogurt base with spices and Dijon mustard.
Decorate the salad with pine nuts or other nuts.
Ingredients:
- frog legs - 6 pcs;
- butter - 30 gr;
- vegetable oil - 30 ml + 1 tbsp for pickling paws;
- starch - 2 tbsp;
- spices: ground black pepper, dried garlic, dill - 1 tsp;
- dry mustard - 0.5 tsp;
- salt - 0.5 tsp;
- pitted olives - 20 pcs;
- egg - 1 pc;
- cherry tomatoes - 6 pcs;
- lettuce leaves of any - 5-7 pcs;
- pickled seaweed - 100 gr.
For refueling:
- honey - 1 tsp;
- juice of half a lemon;
- ground pepper - ¼ tsp;
- dried dill - ¼ tsp;
- Dijon mustard - 1 tsp;
- olive oil - 2 tbsp;
- salt - to taste.
Cooking:
- Prepare the marinade for the frog legs: mix spices, dry mustard, salt and 1 tbsp vegetable oil. Place your paws in it and let it brew for 30-40 minutes.
- Heat butter and vegetable oil in a frying pan. Roll the pickled paws in starch and quickly fry over high heat on both sides until golden brown.
- Cool the paws, remove the bones, cut the meat into strips.
- Make the salad dressing: Combine all the ingredients in the recipe and beat lightly with a fork.
- Wash and dry the lettuce leaves, cut them into pieces and lay them on a wide dish. Top with pieces of frog meat, an egg cut into six slices.
- Divide the cherry tomatoes in half with a knife, cut the olives into rings, continue to spread the salad in a slide. Lay the seaweed on top and pour over the dressing.
Frog legs with bechamel sauce
Don't be intimidated by the complex béchamel sauce recipe. It is prepared quickly, from a small set of products. It is worth cooking it once, and it will become a permanent addition to your dishes.
Serve the dish on the table in the same dish in which the paws were baked.
Ingredients:
- frog legs - 15 pcs;
- dried thyme and rosemary - 1 tsp;
- dried ginger - 1 tsp;
- honey - 2 tbsp;
- olive oil - 2 tbsp;
- flour - 4 tbsp;
- vegetable oil - 100 ml.
For sauce:
- butter - 75 gr;
- flour - 75 gr;
- milk - 350 ml;
- onion - 1 pc;
- cloves - 5 pcs;
- parsley greens - 3 sprigs
- salt - to taste.
Cooking:
- Prepared frog legs soak for 30 minutes in a mixture of thyme, rosemary, ginger, honey and olive oil.
- Roll them in flour and fry in oil until golden brown.
- Prepare the bechamel sauce. Heat the butter in a saucepan, add flour and stir constantly with a spatula until the mass becomes golden brown. Gradually pour in milk at room temperature, break up the lumps with a whisk, put the onion cut in half, cloves and parsley tied in a bunch into the sauce.
- Put the saucepan in a water bath, and simmer over low heat for 15-20 minutes. Strain the finished sauce. You can put a clove of garlic 5 minutes before the readiness.
- Arrange the fried paws in portioned pans or cocotte makers, pour over the sauce and bake in the oven for 10-15 minutes at a temperature of 180-220 ° C.
Frog legs stewed in wine with champignons
A couple of spicy herbs - thyme and rosemary give a spicy taste to any dish, use them more often.
Put the dish on portioned plates, garnish with lemon slices and herbs. Serve slices of hard cheese on a separate plate, cream sauce in a gravy boat.
Ingredients:
- frog legs - 12 pcs;
- fresh champignons - 200 gr;
- olive oil - 75 ml;
- butter - 50 gr;
- onion - 1 pc;
- semi-sweet white wine - 300 ml;
- salt - 1 tsp;
- thyme and rosemary - 1 sprig each;
- garlic - 2 cloves;
- ground black pepper - 0.5 tsp;
- starch - 2 tbsp.
Cooking:
- Wash the paws, dry and rub with a mixture of salt, 1 tbsp. olive oil, minced garlic, fresh thyme and rosemary. Leave for 30 minutes.
- Roll the paws in starch and quickly fry in hot olive oil on both sides to brown. Pour in the wine, let it evaporate a little, put a piece of butter on top, sweat for 3 minutes.
- Cut the onion into half rings, sprinkle the paws on them and simmer over medium heat for 5 minutes.
- Rinse the mushrooms, cut into thin strips, pepper and salt to taste, simmer for 15 minutes with onions and frog legs, stirring several times.
Enjoy your meal!
Gourmet French cuisine - frog legs
Frog legs are the ultimate French delicacy. They are prepared not only in France, but also in Spain, Italy, Portugal, Greece. This delicacy is widely used in Chinese cuisine. However, it is not so easy to find dishes from the legs of amphibians in the menu of restaurants. This is due to existing restrictions, as well as technological requirements for the preparation of such dishes. In home cooking, this national French dish has been preserved and is represented by many recipes.
Beneficial features
In terms of their useful qualities, frog carcasses can compete with any other products. They are rich in vitamins C, D, E, contain a lot of iron and calcium. The latest research scientists have proven that amphibian meat contains antioxidants that help in the fight against cancer. Frogs, like crayfish, prefer to live only in clean water, so their meat is considered environmentally friendly and brings undoubted benefits to human health. Frog mucus has bactericidal properties. This quality was used in the old days by Russian housewives when storing milk. A frog was launched into a jug with him and the milk did not turn sour for a long time. Amphibian carcasses after cooking are similar to chicken meat to their taste, they resemble chicken wings in their texture.
Rules for buying a delicacy
The main supplier of frog legs to the markets of the world is Vietnam. In this country, amphibians are grown and fattened in a special way, so that the meat on the frog "hams" grows more and that it is juicier. Then their carcasses are frozen, packaged in bags and exported to stores in other countries. There are uniform rules that should be followed when purchasing a delicacy. In particular, they include the principle that one should not eat carcasses of amphibians of unknown origin. Firstly, not all types of frogs are edible, and secondly, it is not known in what conditions they were grown. It is quite another thing to buy a carcass in a large supermarket. They are responsible for the quality, compliance with the terms and conditions of storage of the product. You need to buy legs of frogs of the species Rana esculenta. They are edible and the most sought after. If there are no representatives of this species on sale, then you can buy lake or pond ones. Usually, only representatives of adults go on sale. The average price for amphibian meat fluctuates around 350 rubles per kilogram. You can buy gourmet meat with home delivery.
How to cook frog legs
Despite the many options for preparing a delicacy, the initial stage is the same for everyone. Its essence is reduced to the preliminary soaking of carcasses for twelve hours. It is recommended to change the water every two hours. This is done so that the meat swells and acquires an even snow-white shade. Then you need to rinse the paws, dry and remove the lower part. It is the upper part of the legs that contains one bone is used for food. Therefore, it would be more logical to call frog limbs "legs". Amphibian delicacies are prepared most often in batter, but there are also options for serving them with sauce. And according to the rules, the sauce is always served separately. It is also popular to prepare a tender fricassee. Meat for cooking is taken from large adults. Let's get acquainted with the most popular recipes for cooking a delicacy.
Classic frog legs recipe with photo
Frog legs - 10 pieces;
Milk - 1 glass;
Eggs - 2 pieces;
Vegetable oil - 6 tablespoons;
Breadcrumbs - 4 tablespoons with a slide.
First you need to peel the paws from the skin, then separate them with a knife with a wide blade.
We clean the paws from the skin, then separate them with a knife with a wide blade
Then marinate the frog meat in milk, then dip in a beaten egg and roll in breadcrumbs.
Marinate frog meat in milk, then dip in beaten egg, then roll in breadcrumbs.
Fry carcasses in a pan
Fry the carcasses in a pan in well-heated vegetable oil on both sides.
As soon as a golden crust forms, fold them on pre-prepared paper napkins. After the excess fat is absorbed, the carcasses are ready for use.
Recipe for frog legs in a creamy sauce
Frogs - 600 gr.;
Chicken broth - 1 liter;
Cream (fatty) - 750 gr.;
Oil - 50 gr.;
Garlic - 5 cloves;
Shallot - 30 gr;
Onion - 1 pc.;
Pepper and salt - to taste.
Following the rules for preparing frog carcasses, process them by cutting off the bottom.
Treat the frog legs
Put the paws into the boiling broth. After boiling again, pull them out with a slotted spoon.
Put paws in the broth
After blanching the carcasses, they need to be dried again. Fry chopped garlic and shallots in vegetable oil in a pan. Fry all this, then throw the meat, mix and fry again, continuously stirring with a spoon.
Fry the meat until cooked
Now you can take them out. In the pan where the garlic and shallots remained, pour a little broth, and then carefully pour in the cream. Depending on the density and quality of the cream, you need to boil the mixture, stirring it continuously. The sauce should thicken well. Salt and pepper as you like. At the end, throw in the chopped leek. Put the carcasses on a plate and evenly decorate them with a freshly prepared delicate creamy sauce on top.
Tender frog legs in a creamy sauce
Try the delicacy recipe in tomato sauce
Frog meat - 18 pcs.;
Olive oil - 2 tablespoons;
Onion - 1/2 pc.;
Garlic - 1 clove;
Celery stalk - 1 pc.;
Tomatoes - 400 gr.;
Flour - 2 tablespoons;
Butter - half a tablespoon;
Salt and pepper and salt - half a tablespoon;
Chopped parsley - half a tablespoon;
White loaf toast - 3 pcs.
To make the tomato sauce, mix the onion, garlic and celery with the olive oil. Beforehand, the onion must be chopped, celery and garlic chopped. When the garlic cloves turn brown, stop frying the vegetables. Now you can take them out of the pan. Cook the remaining vegetables until they are soft. After that, you can put the tomatoes, which were previously peeled and cut. Roast over low heat for approximately 10 minutes.
Cooking fragrant tomato sauce for frog legs
While the sauce is cooking in the skillet, you can dust the frog legs with flour. In another bowl, saute the paws in butter. Be careful to only cook the paws until they are a moderate golden color. Now combine the paws with the tomato sauce and fry for 7 minutes over low heat. Sprinkle the prepared delicacy with chopped parsley. Eat a ready-made delicacy with white loaf croutons.
Delicious delicacy - frog legs in tomato sauce
Recipe "Vasilisa the Beautiful"
Frog legs - 10 pcs.;
Tarragon - 4 leaves;
Raikhon - 4 leaves;
Parsley - 4 leaves;
Spinach - 50 gr;
Cheese - 100 gr.;
Garlic - 1 clove;
Cream - 2 tablespoons;
Butter - 1 tablespoon;
White bread - 10 gr.;
White wine - 1 tablespoon;
Olive oil - 1 tbsp.
Cardamom - 1 pinch;
Turmeric - 1 pinch;
Ginger - 1 pinch;
Starch - 1 teaspoon;
Lemon juice - squeezed from 1/2 lemon;
Pepper and salt - to taste.
First, prepare the marinade. Mix vegetable oil, juice of half a lemon, add pepper and salt. Peel the carcasses of frogs and marinate. Cut all the greens, mix with cheese, add chopped garlic and bread crumbs. After some time, remove the meat from the marinade and stuff with a mixture of herbs.
Cooking marinade
Gently wrap the chicken legs in the spinach leaves.
Wrap the legs in spinach leaves
Heat the butter in a frying pan and fry the paws. Pour in dry wine and wait until it boils. Now pour in the cream, add salt and pepper, throw in a set of spices. Heat well, add starch, mix and wait until the sauce thickens. To serve, heat the dish, put the cooked frog meat there, pour the sauce and you can serve it.
Exquisite and delicious delicacy - frog legs
An exquisite recipe for making paws from Yulia Vysotskaya
Julia Vysotskaya shares a wonderful recipe for making frog legs
Frog meat - 500 gr;
Corn flour - 2 tbsp. spoons
Juice - from one lemon;
Thyme couple of leaves;
Dry white wine - 100 ml;
Parsley, dill, green onion;
Pepper and salt.
Cut off the upper part of the legs, the lower one is not needed, carefully remove the skin from them. Next, rinse the cleaned carcasses very thoroughly, changing the water 2-3 times. In order to marinate the cleaned paws, it is necessary to sprinkle them with salt and black pepper, which has just been ground, put them in an enamel pan or ceramic dish (the main thing is that the container does not oxidize). Now sprinkle the paws with lemon juice, pour dry white wine, sprinkle with crushed thyme sprigs. Cover the dishes and leave the frog legs under the marinade for about 30 minutes. Dry the marinated meat with paper towels, then roll in cornmeal and fry both in oil. As soon as a crispy crust appears, stop frying. Then pour the marinade into the pan and boil it a little more. To serve, place ready-made carcasses on a dish, sprinkle with lemon juice and sprinkle with herbs. Serve strained sauce in a gravy boat.
Branded recipe for frog legs from Yulia Vysotskaya
Note: interesting facts about frogs
These amphibians in the ideas of the peoples of the world often appear in the form of enchanted people. This can be judged, for example, by the Russian fairy tale "The Frog Princess", also by the German fairy tale about the frog prince. Among Indian peoples, images and figurines of tree frogs act as a talisman. The peoples of Africa and South America use frogs in witchcraft rituals, and the indigenous people of Siberia in conspiracies from various diseases. Amphibian bones were used by shamans to influence other people. Their poisons were used in the poisoning of arrows.
Choose from the presented recipes those that you like, buy frog legs, cook and enjoy their delicate and exquisite taste.
You can try to cook frog legs at home by watching this video with a step-by-step recipe for preparing this amazing delicacy, accessible to everyone.
Liked the article? to always be up to date.
