Although I can totally understand the disgust brain and snails can inspire (I don’t particularly enjoy those textures either even though the tastes are interesting), frog legs are an absolute delight.
The first step it to find legs that are not too fat. Even though the ones you’ll find in Chinatowns around the globe are delicious, the frogs in France are much smaller. Their small size makes them crispy almost through and through when you fry them. It is part of what makes them so pleasant to eat. So the size of French frog legs is about 2 inches high and 1 inch wide.
The second step is to forget about the way they look. To be honest, I was making some this past Sunday and it felt like I was deep frying tiny people. You can actually debone them quite easily once cooked and before serving. Your guests won’t be so freaked out. The real foodies out there will eat anything, but I can understand how some foods can gross some people out…
9 times out of 10, frog legs here are just fried and covered with garlic/parsley butter. They are served on their own with some lemon on the side. No rice necessary.
Ingredients (serves one person for a main course, 2 if served as an appetizer):
- 1 pound frog legs
- Plain white flour
- 2 big cloves of garlic
- 1 bunch of parsley
- 1/2 pound of butter
- Canola oil
- Rinse legs and cover them with flour
- Heat oil in pan (you can also deep fry) and fry the legs until golden brown. This takes two minutes on each side if pan-fried…
- Take them out and put them on paper towels
- Heat up butter, chopped parsley and garlic (see persillade recipe here)
- Dump the legs in that mixture and stir carefully so the sauce covers all the legs. Take them out right away and serve hot/warm