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How to Cook Frogs Legs and Recipes

Updated on March 14, 2017
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

Fajitas spiced frogs' legs with guacamole dip
Fajitas spiced frogs' legs with guacamole dip

Frogs' legs as a foodstuff are for many people intrinsically associated with France and French cuisine. In fact, they are much more widely and popularly consumed, from parts of the United States (possibly originating from French colonisation) to Asia, where they were conversely perhaps first encountered by French colonists. While the very idea of eating the body parts of these amphibians may in itself prove off-putting to many people, the simple fact is that frogs' legs have a texture and even taste which can be compared very effectively to the most tender parts of a chicken and recipes can often be adapted or created accordingly.

The recipes on this page all incorporate frogs' legs on the bone. The bones should not be consumed and the meat should be cut/bitten from the bones in all instances.

How to Chop Frogs' Legs and Prepare them for Cooking

Frogs' legs
Frogs' legs

When you buy frogs' legs, it may be that they have already been fully prepared to the stage of being individual legs ready for immediate cooking. If you buy them cleaned but still joined at the hip, you could choose to cook them like that; but if you wish to separate them as is usually done, there are a couple of tips for doing so to best effect which can very easily be followed.

Frozen frogs' legs
Frozen frogs' legs

The frogs' legs featured on this page were bought frozen in a bag of around twenty pairs from a Chinese hypermarket in Glasgow. Before the legs can be prepared for cooking, they have to be defrosted. Carefully separate the quantity you require, add them to a plastic dish and allow them to defrost in the fridge overnight.

Preparing frogs' legs for fridge defrosting
Preparing frogs' legs for fridge defrosting

You can use a very sharp chef's knife to separate the leg pairs but I prefer to use a Chinese style cleaver. It is heavier, more comfortable to handle and makes the job easier.

Frogs' leg pairs are halved
Frogs' leg pairs are halved

Lay the joined pair of legs flatter side down on a chopping board. Use the cleaver to slice precisely between the tops of the two legs and through the hip bone.

Hip bones are chopped from frogs' legs
Hip bones are chopped from frogs' legs

Feel with your fingers the shape of the remaining hip bone at the top of each leg to get its pattern before using the cleaver to remove.

Frogs' Legs with Spaghetti and Mediterranean Vegetables

Sauteed frogs' legs on a bed of spaghetti and roasted vegetables
Sauteed frogs' legs on a bed of spaghetti and roasted vegetables

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 1 serving

Ingredients

  • 12 ounce tray of mixed Mediterranean roasting vegetables (includes cherry tomatoes, red onion, red and yellow bell peppers, courgette/zucchini)
  • 1 large garlic clove, peeled and finely sliced
  • Generous pinch dried basil
  • Generous pinch dried oregano
  • 4 tablespoons extra virgin olive oil (2 tablespoons for roasting vegetables and 2 tablespoons for frying)
  • Salt and freshly ground black pepper
  • Dried spaghetti as required (1 inch diameter gathered together as a tube is a good guide for one person)
  • 6 individual (3 pairs) frogs' legs
  • 1 tablespoon freshly chopped parsley, plus extra to garnish

Instructions

Click thumbnail to view full-size
Oiling and seasoning vegetables for roastingSpaghetti is simmered in boiling salted waterFrying frogs' legsSpaghetti is drained through a colanderCombining spaghetti and vegetablesSpaghetti and vegetables are plated with frogs' legs on top
Oiling and seasoning vegetables for roasting
Oiling and seasoning vegetables for roasting
Spaghetti is simmered in boiling salted water
Spaghetti is simmered in boiling salted water
Frying frogs' legs
Frying frogs' legs
Spaghetti is drained through a colander
Spaghetti is drained through a colander
Combining spaghetti and vegetables
Combining spaghetti and vegetables
Spaghetti and vegetables are plated with frogs' legs on top
Spaghetti and vegetables are plated with frogs' legs on top
  1. Put your oven on to preheat to 220C/450F/Gas Mark 8.
  2. Peel the lid from the foil tray of vegetables. Season with the dried basil and oregano, as well as salt and pepper. Drizzle with roughly a couple of tablespoons of olive oil.
  3. Stir the vegetables around carefully with a wooden spoon to evenly disperse the oil and seasonings. Sit the tray on a roasting tray and place in to the oven for half an hour.
  4. When the vegetables are half way through their cooking time, put a large pan of heavily salted cold water on to reach a rolling boil. Add the spaghetti, reduce the heat to achieve a moderate simmer and cook in this way for eight to ten minutes.
  5. Gently heat a couple of tablespoons of olive oil in a medium non-stick frying pan. Add the single frogs' legs, season with a little salt and pepper and fry for two to three minutes each side (depending upon size) until done.
  6. Drain the spaghetti through a colander and return to the empty pot. Pour in the roasted vegetables (including the oil) and add the tablespoon of parsley. Stir fold with a wooden spoon to combine.
  7. Lay the pasta and vegetables on a suitable plate as a bed for the frogs' leg which can then be lifted on top with a pair of cooking tongs. Garnish with the last of the chopped parsley.

Frogs' Legs with Curry Sauce and Spicy Herb Rice

Sauteed frogs' legs served on curry sauce and spicy herb rice
Sauteed frogs' legs served on curry sauce and spicy herb rice

Frogs' legs are very often incorporated in curries but this generally leads to their subtle flavours being entirely overwhelmed. This experiment sees them sauteed in a little curry spice before being served on a joint bed of homemade curry sauce and spicy boiled rice.

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • ½ white onion, sliced
  • 1 large garlic clove, peeled and sliced
  • 3 tablespoons vegetable oil (1 for curry sauce and 2 for frying)
  • 1 teaspoon medium curry powder, plus extra for dusting legs
  • 2 teaspoons turmeric (1 teaspoon each for sauce and rice)
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • Salt and pepper
  • 8 ounce can chopped tomatoes in tomato juice
  • 1 small green chilli, seeded and finely diced
  • 3 ounces (½ cup) basmati rice
  • 3 pairs frogs' legs, separated
  • 2 teaspoons freshly chopped coriander leaf/cilantro, plus extra to garnish

Instructions

Click thumbnail to view full-size
Onion, garlic and spices for curry sauceSpiced and softened onion and garlicTomatoes and chopped chilli are added to spiced onions and garlicBasmati rice is washed before it is cookedChopped frogs' legsStarting to fry frogs' legsChopped coriander is added to curry sauceChopped coriander is added to turmeric riceSpicy rice and curry sauce are platedFried frogs' legs are laid on sauce and rice
Onion, garlic and spices for curry sauce
Onion, garlic and spices for curry sauce
Spiced and softened onion and garlic
Spiced and softened onion and garlic
Tomatoes and chopped chilli are added to spiced onions and garlic
Tomatoes and chopped chilli are added to spiced onions and garlic
Basmati rice is washed before it is cooked
Basmati rice is washed before it is cooked
Chopped frogs' legs
Chopped frogs' legs
Starting to fry frogs' legs
Starting to fry frogs' legs
Chopped coriander is added to curry sauce
Chopped coriander is added to curry sauce
Chopped coriander is added to turmeric rice
Chopped coriander is added to turmeric rice
Spicy rice and curry sauce are plated
Spicy rice and curry sauce are plated
Fried frogs' legs are laid on sauce and rice
Fried frogs' legs are laid on sauce and rice
  1. Pour a tablespoon of vegetable oil in to a small saucepan and gently heat. Add the sliced onion and garlic, as well as the curry sauce spices. Season further with a little salt and pepper and saute gently for two to three minutes until the onion is just softened.
  2. Pour the canned tomatoes in to the saucepan and add the chopped chilli. Stir well and bring to a gentle simmer for fifteen to twenty minutes, stirring occasionally, until a thick sauce is formed.
  3. Bring a large pot of salted water to a rolling boil. Stir in the second teaspoon of turmeric.
  4. Wash the rice through a fine sieve under running cold water and carefully add to the boiling water. Turn down the heat to simmer for ten minutes.
  5. Heat a couple of tablespoons of vegetable oil in a small non-stick frying pan. The frogs' legs in this recipe were halved at their natural joints before being added to the pan, seasoned with a little curry powder, salt and pepper and sauteed gently for five or six minutes.
  6. Stir one teaspoon of the coriander in to the curry sauce before draining the rice and allowing it to steam off and dry out for a couple of minutes. Return the rice to the empty pot and lift/stir the second teaspoon of coriander through it with a fork.
  7. Plate the rice and curry sauce on opposite sides of an oval plate before laying the frogs' legs on top and garnishing with the last of the coriander.

Battered and Deep Fried Frogs' Legs with Garlic Mayo and Salad

Deep fried frogs' legs in batter are served with a simple salad and garlic mayo dip
Deep fried frogs' legs in batter are served with a simple salad and garlic mayo dip

Cook Time

Prep time: 20 min

Cook time: 5 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 4 tablespoons plain/all purpose flour
  • 1 small egg
  • Milk as required
  • Salt
  • .2 large lettuce leaves, washed, rolled and shredded
  • 1 medium tomato, cut in to wedges
  • 2 inch piece English/hothouse cucumber, cut in to wedges
  • Black pepper
  • Squeeze of lemon juice
  • 1 tablespoon mayo
  • 1 teaspoon freshly chopped parsley
  • 1 medium garlic clove, peeled and grated or very finely chopped
  • 6 frogs' legs, halved at joint

Instructions

Click thumbnail to view full-size
Batter ingredientsBatter is beaten with a forkLettuce leaves, cucumber and tomato for saladSalad is seasoned with salt, pepper and lemon juicePreparing garlic mayoGarlic mayo dipSimple salad and garlic mayoFrogs' legs are tossed in seasoned flourDeep frying battered frogs' legsBattered frogs' legs are drained on kitchen paper
Batter ingredients
Batter ingredients
Batter is beaten with a fork
Batter is beaten with a fork
Lettuce leaves, cucumber and tomato for salad
Lettuce leaves, cucumber and tomato for salad
Salad is seasoned with salt, pepper and lemon juice
Salad is seasoned with salt, pepper and lemon juice
Preparing garlic mayo
Preparing garlic mayo
Garlic mayo dip
Garlic mayo dip
Simple salad and garlic mayo
Simple salad and garlic mayo
Frogs' legs are tossed in seasoned flour
Frogs' legs are tossed in seasoned flour
Deep frying battered frogs' legs
Deep frying battered frogs' legs
Battered frogs' legs are drained on kitchen paper
Battered frogs' legs are drained on kitchen paper
  1. Put two tablespoons of the flour in to a small bowl and season with a little salt. Break in the egg and add just a little bit of milk to start with.
  2. Whisk the ingredients together with a fork or small whisk and add tiny little bits of milk at a time until you have a batter the consistency of very thick cream. Refrigerate for fifteen minutes to rest.
  3. Put the lettuce, tomato and cucumber in to a small bowl. Season with salt, pepper and the lemon juice. Lightly toss.
  4. Combine the mayo, chopped parsley and grated garlic in a separate deep plate or bowl.
  5. The presentation of the dish can be varied as you wish. In this instance, I filled an egg cup with the mayo, placed it in a larger serving dish and arranged the salad around it.
  6. Start your deep fryer or a deep pan of oil coming up to a fairly high heat.
  7. Put the remaining flour in to a small bowl and season well with salt and pepper. Toss the frogs' legs portions in the flour to evenly coat.
  8. Working quickly but very carefully, dip the legs in the batter, allow any excess to drip off and gently place in the hot oil. Fry for three to four minutes until the batter is crisp and golden.
  9. Lift the cooked legs to a plate covered with kitchen paper to drain off for a couple of minutes before serving with the salad and dip.

Fajitas Spiced Frogs' Legs with Guacamole

Fajitas spiced frogs' legs are served with a guacamole dip
Fajitas spiced frogs' legs are served with a guacamole dip

Cook Time

Prep time: 15 min

Cook time: 5 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1 ripe avocado
  • 1 medium size and strength red chilli, seeded and finely diced
  • 2 teaspoons freshly chopped coriander leaf/cilantro, plus extra to garnish
  • 1 large garlic clove, crushed or very finely diced
  • Juice of half a lime, plus 2 lime wedges to garnish
  • Salt and pepper
  • 6 frogs' legs
  • 2 tablespoons plain/all purpose flour
  • 1 tablespoon fajitas spice mix (available in many supermarkets)
  • Vegetable oil for frying
  • 4 baby plum or cherry tomatoes

Click thumbnail to view full-size
Avocado cut in halfStone removed from avocadoAvocado flesh is mashedCoriander leaf, garlic and chilli for salsaFajitas spice is added to flourFrogs' legs are tossed in seasoned flourSpiced frogs' legs are shallow friedFrogs' legs are drained on kitchen paperFrogs' legs are plated with guacamoleTomato halves and lime wedges are arranged on the serving plate
Avocado cut in half
Avocado cut in half
Stone removed from avocado
Stone removed from avocado
Avocado flesh is mashed
Avocado flesh is mashed
Coriander leaf, garlic and chilli for salsa
Coriander leaf, garlic and chilli for salsa
Fajitas spice is added to flour
Fajitas spice is added to flour
Frogs' legs are tossed in seasoned flour
Frogs' legs are tossed in seasoned flour
Spiced frogs' legs are shallow fried
Spiced frogs' legs are shallow fried
Frogs' legs are drained on kitchen paper
Frogs' legs are drained on kitchen paper
Frogs' legs are plated with guacamole
Frogs' legs are plated with guacamole
Tomato halves and lime wedges are arranged on the serving plate
Tomato halves and lime wedges are arranged on the serving plate
  1. There are any number of ways to skin and stone an avocado, especially when the flesh is to be mashed as in this instance and presentation is not an issue. The way I do it is to begin by cutting right through the longest circumference with a sharp knife, all the way through to the stone. A simple twisting motion then separates the two halves.
  2. Protect your weaker hand with a folded over towel and sit the avocado half containing the stone in your palm. Bring the knife down smoothly and moderately firmly that it imbeds itself in the stone. Twist gently and remove. The skin should easily peel free from both halves.
  3. Add the avocado halves to a small bowl along with the lime juice. The juice prevents the flesh oxidising in the air and darkening in colour. Mash with a fork until you have a moderately smooth paste.
  4. The chilli, garlic and coriander/cilantro should be added to the avocado, along with some salt and black pepper. Stir well, cover and refrigerate until required.
  5. Put the flour and fajitas spice in to a flat bottomed bowl and stir to combine. Stir through the frogs' legs to evenly coat.
  6. Pour some vegetable oil in to a non-stick frying pan and bring it up to a medium heat. Fry the legs for two to three minutes each side until done.
  7. Spoon the guacamole in to a small ramekin and lay on your serving plate. Add the frogs' legs, lime wedges and halved tomatoes. Garnish with the last of the coriander.

© 2016 Gordon Hamilton

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 11 months ago from Wishaw, Lanarkshire, United Kingdom

      I'm glad they are likely to prove useful to you Kailua and thank you. I too have loved them since childhood and really enjoyed this experimentation opportunity.

    • Kailua-KonaGirl profile image

      June Parker 11 months ago from New York

      I have always loved eating them but never knew how to prepare them. Thanks so much for the preparation instructions and for the delicious looking recipes. I have always loved them fried or sauteed with white wine and lemon, but the pasta recipe and the Mexican Fajitas recipe sound great!

      Pinned so I can find it again when we do have some frog legs.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 12 months ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Marilyn, thanks for visiting and I'm glad you agree about the chicken like taste. Hope you get to try some of these serving suggestions.

    • Marilyn Fritz profile image

      Marilyn 12 months ago from Nevada

      When I was a little girl, my mother made some breaded frog legs and to my surprise, they tasted a lot like chicken. I loved them! This recipe sounds good, I may give it a try.

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