Frog Legs
About
The skinless legs of many types of larger frogs have four meaty muscles that have a delicate and rich flavor. Popular in French and Chinese cuisines, they are good fried and sauteed, standing up well to garlic and fermented black beans. Sometimes described as tasting like chicken, when cooked the meat does have a similar consistency.
Information
Other names: Mountain Chicken
Translations: Varžu kājiņas, Varlių kojelės, Pui de balta, Žablji kraci, Chân Frog, Żabie udka, Kikkerbillen, मेंढक पैर, Лягушачьи лапки, Βατραχοπόδαρα, سيقان الضفادع, 개구리 다리, Žabí stehýnka, Kaki katak, Frog binti, 青蛙腿, Anques de Granota, Žabji kraki, Žabie stehienka, Cosce di rana, צפרדע רגליים, Grodlår, Жабљи батаци, カエル足, Cuisses de grenouille, Ancas de Rana, Жаб'ячі лапки, Sammakonreisien, Жаба крака
Physical Description
Frog legs are the actual legs of a frog, which are slim, relatively lean meat. Often said to taste "like chicken", frog legs are often served fried.
Colors: white meat
Tasting Notes
Flavors: chicken, meat, savory
Mouthfeel: Chewy, Meaty
Food complements: Breading, Fries
Wine complements: None
Beverage complements: Soda, Casual drinks
Substitutes: Chicken wings
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: march, april, may
Choosing: Choose meat that is fresh and locally harvested. It is best if you have a relationship with your local frog-leg-seller to ensure best quality.
Buying: Farmer's markets and specialty stores. Difficult to find raw frog; consider ordering it online.
Procuring: You can hunt for your own frog if you live in a moist, wooded area. With some skill you do not need to pay any money at all for your own frog!
Preparation and Use
Cut the skin off using a knife. Dip into flour and pepper mixture; fry in oil. Serve and eat.
Cleaning: Clean using hot water, soap and a knife.
Conserving and Storing
Refridgerate leftovers. Freeze frog if storing for longer than a couple days.
