I wish my wife liked frog legs. She said that she used to eat them when she was younger. Since she is not a fan, I don’t eat them as often as I would like to. I do search out restaurants that serve them.
When I do find them, they are almost always just fried. Today, I want to share with you two recipes that elevate frog legs. The first, Frog Legs Sauce Piquante, comes straight from the bayous of Louisiana. The second, Fried Frog legs with Fine Herb Butter, shows what you can do to add flavor to fried frog legs. So, get some frog legs from your local market and Let’s head to the kitchen!
Frog Legs Sauce Piquante
Here’s a recipe that gives the flavor of sauce piquante without a lot of heat. You can add more by increasing the hot sauce or adding crushed red pepper.
2 tablespoons canola oil
4 pairs large frog legs, separated
2 tablespoons all-purpose flour
1 cup onions, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
2 cloves garlic, minced
2 teaspoons Creole seasoning
1 can (28-ounce) crushed tomatoes, with liquid
2 cups seafood stock
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1 fresh bay leaf
1 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon juice
Hot cooked rice
In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.
Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes. Add onion, bell pepper, celery, garlic, and Creole seasoning to skillet; cook until wilted, 3 to 4 minutes. Add tomatoes, stock, hot sauce, thyme, and bay leaf.When mixture begins to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice.
Fried Frog Legs in Fine Herb Butter
Here’s a twist on the traditional way to cook frog legs. The addition of the sauce gives this dish an upscale twist. The Fine Herb Butter is great for any fried seafood.
4 cups canola oil for frying
12 pair of frog legs, cut in half.
4 cups flour
1 cup buttermilk
Creole seasoning to taste
Pour oil into a heavy-bottomed pot so that the oil is 2 inches deep. Bring the oil to 350℉ and hold at that temperature over medium flame.
While the oil is heating up, dry off the frog legs then season with salt and pepper. Coat the frog legs with the flour, then soak in buttermilk and coat again with flour.
When the oil is ready, place the frog legs in the oil in batches so as not to overcrowd the pan, and fry until golden brown. Place the legs on a paper towel just long enough to drain the excess oil and then place in a mixing bowl and coat generously with fine herbs butter.
Fine Herb Butter
1 pound soft unsalted butter
1 tablespoon chopped parsley
1 teaspoon chopped tarragon
1 teaspoon chopped chervil
1 teaspoon chopped chives
1/2 teaspoon minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon salt
Place all of the ingredients in a mixing bowl. Using a sturdy whip attachment or a paddle attachment, whip the butter until soft. Add the remaining ingredients and mix all ingredients thoroughly. Remove and store in an airtight container until needed. For extended holding this butter may be refrigerated or frozen.
Does frog legs taste like chicken? Both meats have a mild flavor and lend themselves to additional flavors. Frog legs do not have a gamy flavor that is often found in wild meats. If you haven’t tried them, take a chance. You may be surprised just how tasty they are.
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