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.
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.