Frog legs are they good eats? How do you prepare them and what is there basic flavor profile like.?

Answer 1

They're damn good eats, and basic preparation is just a saute in some clarified butter, maybe a little garlic, shallots, some white wine, and parsley. flavor profile, honestly, I know it's cliche, but, they're like chicken, only a little stronger. and a bit juicier. they're really very good though. I suggest you try them.

Answer 2

Soak them in salt water overnight to keep them from jumping in the pan.Use your favorite fried chicken recipe. They taste like a mild freshwater fish-farmed catfish or bass.
You can tell I grew up eating a lot of different foods-we were poor.
Them frogs are fun to catch, though.

Answer 3

i might particularly chew my toe than consume Frogs legs. I basically won't be able to decide why human beings might choose for to consume issues like that once there are extra beneficial than adequate respectable food to consume, snails etc, yugh. in line with danger if i replaced into desperate, relatively desperate yet then i think of i might particularly consume sand.:)

Answer 4

they taste like chicken....you can bread them...dip them in sauces...theirs a bar around here that makes them daily...you'll like them.....Seasoned flour
Butter or Shortening for frying

To prepare frog legs (both front and hind are edible), roll them in lightly seasoned flour, fry in butter or other shortening until golden brown, turning as needed. turn heat to low, cook 5 to 10 minutes until meat separates easily from the bones.

Answer 5

YES my second husband got me to eat them and they were good-fried. I thought they kind of tasted like chicken.

Answer 6

my mom always fried her frog legs
and yes they do kinda taste like chicken

Answer 7

Garlic Frog Legs
An original recipe taken from the Paul Martin cookbook and translated into English by me.
4 servings 50 min 15 min prep

16 large frog's legs or 32 small frog's legs
all-purpose flour
2 tablespoons butter
2 teaspoons corn oil
4 teaspoons garlic butter
salt
pepper
lemons, juice of
flat leaf parsley
lemon slices (to garnish dish)

Clean legs under cold water and dry them.
With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
Preheat oven to 400°F.
Salt and pepper each leg and cover them with flour.
In a saucepan add the butter and brown them 4 minutes each side.
In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
Serve on preheated plates. Bon appetit.

Simmered frog legs
something different, instead of the usual chicken/pork/beef. You may substitute it with other meat, although frog legs are certainly more tender than others. i love the ginger-y taste of the gravy. Prep time includes marinating.
4 servings 1½ hours 1 hour prep

4 frogs (legs separated)
1 tablespoon garlic, minced
1 tablespoon onions, minced (i used small red ones)
1 tablespoon ginger, minced
1 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon olive oil (or other vegetable oil)
1 teaspoon sesame oil
1 teaspoon cornstarch (cornflour)
buttermilk, for marinating

Marinate the 4 pairs of frog legs in buttermilk for 1 hour (may add your favorite seasoning eg chilli flakes or dried herbs) In the meantime, prepare stock: Combine other parts of the frog with 3 cups of water, garlic, onions, ginger, salt and black pepper in a pot, cover, let boil and simmer for about 15minutes Heat olive oil in wok and pan-fry the marinated legs until lightly browned.
Add sesame oil.
Add stock (about 1 1/2 cup, discard extra), cover and simmer legs for 20-30 minutes until tender Combine cornstarch with 1 to 2 tablespoon of cold water, stir until dissolve and use it to thicken the stock if required Serve with rice and stir-fried vegetables for a complete Chinese meal.

Frog Legs (French Style)
This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can’t find the Calvados, use any good French brandy.
4-6 servings 35 min 5 min prep

First Batch
20 small frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup worcestershire sauce
4 teaspoons capers
Second Batch
20 frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup worcestershire sauce
4 teaspoons capers
On the side
4 cups warm water
2 lemons (sliced)
2 loaves French bread (sliced)

Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
Dry frog legs and lightly flour.
Pour brandy into a sauce pan and warm on low.
Gently fry frog legs in clarified butter.
Add the garlic and continue to saute, turn after two minutes.
Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
Shake pan to mix, then add white wine.
Reduce the heat, cover and cook for another 4 minutes.
Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.