Frog Legs Recipe
Ingredients for frog legs recipe: $15
Cast iron skillet to cook frogs legs on grill: $20
Seeing your 3 year old partake of the nymph's thighs? PRICELESS
Frogs legs is not something you see much in the US. In fact, many people think the idea of eating frogs legs is weird or gross. But in Europe frogs legs are much more common and these delectable little treats are absolutely delicious. The only problem for the adventurous eater in the US is that it can be hard to find them. My suggestion is to find a good ethnic food market such as Asian markets. I found these at an Asian market called 99 Ranch. They were in the frozen foods section and were quite cheap actually. Otherwise, you might find them at some specialty gourmet markets, but expect to pay much more of a premium.
The flesh of frogs legs is rather delicate, so grilled frogs legs can be a bit difficult. Rather than throwing them right on the grill, in this frog legs recipe I cooked them in a cast iron skillet on the grill. They could be cooked on the stovetop exactly the same. This recipe comes from a French food cookbook by Richard Olney. The English call these Nymph's Thighs!
Frogs legs do tend to stick to the pan a bit but the egg and flour coating will help minimize that. Even if they stick a bit they will still be delicious. If you really want to make grilled frogs legs directly on the grill, I recommend using a good non-stick cooking spray or oil to help prevent them sticking to the grill.
What You Will Need for This Frog Legs Recipe:
- Frogs legs: About 1-1/2 lbs, rinsed and sponged dry. Most are found frozen which is ok, they are still very good.
- Flat-leaf (Italian) parsley, a handful chopped
- Garlic: 2 or 3 cloves
- Eggs: 2, beaten
- Lemon, one
- Extra virgin olive oil, about 1/4 cup
- Coarse salt and freshly ground black pepper
- Handful of dried breadcrumbs or panko
How to Cook Them:
- First prepare a persillade of the parsley and garlic. You can either mince the garlic finely with the handful of chopped parsley or pound the garlic to a paste in a mortar and mix well with the chopped parsley.
- Season the legs well with salt. Dredge the legs in flour and shake off the excess over a bowl or sink. Just before cooking, dip each in the beaten egg.
- Heat the oil in a cast iron skillet on your grill or stove. When hot, drop the frog legs into the hot oil. They cook rather quickly. Keep the heat relatively high. Gently turn them over as they begin to get a golden brown color. Continue cooking in this manner, tossing or flipping regularly until the coating is slightly crisp and lightly golden colored throughout. Total cooking time in a hot pan should only be around 5 to 6 minutes or so.
- At the very end, add the persillade of parsley and garlic and toss with the legs for another minute or so. Toss in the handful of breadcrumbs and stir thoroughly to coat.
- Transfer to a plate and sprinkle with lemon juice and serve garnished with lemon wedges.
I hope you enjoy this frog legs recipe!
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