Frog legs are considered a delicacy by some anda down-home meal by others. This is one white meat everyone should try.
Many people, especially those living in the southern United States, have fond memories of going out at dusk and gigging a mess of bullfrogs. They'd be stripped of all body parts except for the long legs, which were coated in batter and thrown in the skillet. For kids, the thrill was mainly in watching the legs literally jump out of the skillet as they hit the hot oil.
Frog gigging is still a popular sport and most chefs will tell you that the only right way to enjoy frog legs is to eat them fresh - not frozen. They will further tell you that if frog legs are fried, they're probably going to taste like - you didn't hear it here first - chicken. That's because they are fried - they simply will taste like any other fried food. Not that you should turn a fried frog leg down - it's still very tasty.
If you plan to catch your own, be sure you have the proper permits and know the possession limits. Bullfrogs only, too, folks - other frogs can be toxic. If you don't know the difference, then just don't go - head straight to the specialty meat market and buy a frozen import.
To enjoy the actual taste of frog legs, we recommend a light frying and a tomato-based sauce. Here's our suggestion.
Frogs Legs with Sauce
1 dozen frog legs
Saute the onion, celery, bell pepper, and garlic until the onions are translucent. Add this mixture to a saucepan with the diced tomatoes, chicken broth, Worcestershire sauce. Let simmer for about 45 minutes.
Give the frog legs a light coating of flour. Add a little vegetable oil to a skillet and turn to a medium heat. Add the frog legs and cook for about 4 minutes on each side.
The sauce can be
prepared ahead of time and reheated. Just top the frog legs with sauce
- a little on each plate and serve with your favorite side dishes. Rice
is recommended, especially if you choose to double the sauce recipe.
Pittsburg, TX 75686
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