|Before talking about frogs legs, a bit of publicity....!|
Des cuisses de Grenouilles - Frogs legs - Froschschenkeln
Speciality not ONLY French.....!
The Germans, Austrians, Swiss, Dutch and even an appreciably larger number of British and Americans have discovered the taste.
To be really correct, one should really call them "Frogs thighs" or "Drumsticks of Frog", because one only eats the upper part really. The lower part (call it the "calf") has very little flesh. Here is a little article about the subject, from the UK newspaper "The Sun" (as you know - always the best...! I think they may do better to stay with their page 3...!)
I would vehemently disagree that "the Gallics" are responsible all by themselves, and I would disagree also that one can collect whatever Frogs one wishes. It's rather like other "meat/flesh" items - care must be taken when choosing, and the procedure of slaughter (without pain) and preparation is not a simple matter.
I would recommend either buying fresh ones, either from a local supplier, if you can find one nearby (here in France, there are special farms, as there are for snails, where the product is guaranteed) .
If not, then the frozen variety are very usable, even if they tend to lack the fuller flavour.
In whichever case, try to select larger, fleshier ones, but NOT the enormous so-called "Indian" variety. People call them more "Toads legs" and they are powdery, floury in texture and "fade" in taste.
The Frogs leg dishes have found their way onto traditional menus for years now under the section "Fish-Poisson", although very much usable as a main course.
The taste, if I should try to explain, is rather like a "fishy" chicken!
If you can imagine that!
The simple and traditional method of cooking is extremely simple indeed.
A frying pan with olive oil in it, a dish of seasoned flour to dip the frogs legs into, some lemon slices to decorate with parsley, the "ends" of the lemons from which you squeeze the juice into the pan - after frying off the floured and seasoned with salt, pepper and garlic, legs - just to a slightly golden colour. That's it!
Of course, there are variations, "beignets" (in batter) - panée (in breadcrumbs) but "manière" remains the simplest and most used method.
Serve them up, as said, with slices or wedges of lemon (unseeded or the seeds taken out) a little chopped parsley scattered over them, and maybe a small sprig of "curly parsley" on the lemons as decoration.
Simple, attractive and delicious.
Certain experts even recommend "crunching" the smaller bones of the lower leg (the calf). This is a personal choice, which for me doesn't count - I've got no teeth.....!
Here is a link to take you to some recipes, basic and more complicated.
Take your pick from over 93,000 entries....!
Environ 94 300 résultats
I hope you will try some of them - you'll thank me - in the end.....!
(with thanks to "Google" and other participants)