Simple Frog Legs I

Simple Frog Legs I

Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • milk, as needed, or buttermilk
  • frog legs
  • salt and pepper, as desired
  • all purpose flour, as needed
  • butter, as needed

Instructions
 

  • Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs). Place the legs in a bowl or container.
  • Pour in some milk to just cover the legs, and place in the fridge for 30 minutes. Mix the legs around a few times as they chill.
  • Remove the legs from the milk, add salt and pepper as desired to some flour, then roll the legs in the flour to coat them well.
  • Heat a non stick pan with 3-4 tablespoons of butter. When the butter is sizzling, add the legs.
  • Cook uncovered and turn as needed until golden brown on both sides.
  • Serve and enjoy.

Notes

I bought 3 whole (skinned) frogs at the village market for 60 Baht ($1.81) and just the legs, cleaned with feet removed, came out to 190 grams (6.7 oz). I will say 6 small legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)
Shortcut: Buttermilk.
  1. 5 stars
    Nothing short of perfect frog legs! My wife was really impressed with the soaking in milk, really makes a difference. On my Go To list now.

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