Do you know how frog’s legs became a traditional French delicacy?
Apparently in the 12th century Catholic monks were growing so fat that the church introduced additional days for fasting when meat was forbidden. The monks were quick to have frogs categorized as fish rather than meat, which meant they could be enjoyed without restriction. Devout peasants followed the example and the tradition of eating frog legs was born.
The first time I had frog legs I was a kid and we were having one of our rare meals out at the local Italian. The frog legs where smothered in a tomato sauce and I remember the adventurous feeling of eating them more than the actual taste. I have not had them often since so I have no idea what inspired me to google a recipe for them the other day. I was blown away to discover how easy they are to prepare. They are hardly any effort, look spectacularly exotic and taste amazing: fabulous little morsels of succulent and delicate meat.
Now I know that they are said to taste like chicken, but really…..they don’t. Especially paired with the deep flavours of grassy parsley and pungent garlic they have an earthy taste that reminds of a shallow creek.
Serves 4 as a starter
500g frog legs
ca. 1/2 liter milk
30 g (2 tbsp) flour
2 cloves garlic
12 sprigs of flat leaf parsley
20-40g (1-2 tbsp) butter
- Defrost the frog legs in the fridge over night or for 15 min in a bowl of cold water.
- Place the legs in a bowl, cover with milk. Let the legs soak in the milk for 30-60 minutes (or if you have the time 8 hours…overnight…). Or if you are rushed then skip the soaking all together.
- Pour off the milk and dab the legs dry with kitchen paper.
- Place flour on a wide place and combine with salt and pepper.
- Heat a large frying pan.
- First add oil to the pan. When it is hot add the butter.
- Dredge the frogs in the flour, shake off excess flour.
- Fry the legs on medium heat for about 5 min. Flip and fry another 5 min.
- Mince the garlic and add when the meat is almost done.
- Chop theparsley. Sprinkle half over the legs and toss.
- Place the legs on a serving plate and sprinkle with the rest of the parsley.
- Serve immediately.
- Just some crusty bread and a lemon wedge
- or for a main meals you can add some fried chanterelle of blanched green beans
- oven roast potato wedges