SAUTéED FROGS' LEGS RECIPE ( CUISSES DE GRENOUILLE à LA PROVENçALE )
TRADITIONAL FRENCH RECIPE: Frog Legs are one of the better-known delicacies of French cuisine, but not everyone loves them. Not even in France. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.
Provided by Uncut Recipes
Categories Second Course
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- 01 - Snip apart each pair of Frogs' Legs. 02 - Combine the Frogs' Legs and Milk in a bowl and refrigerate for 30 minutes. 03 - Transfer the Legs to paper towels and pat dry. 04 - Season the Legs generously with salt and pepper. 05 - Put the Flour on a plate and, working in batches, coat the Frogs' Legs with Flour. 06 - Heat 84gr / 3oz / 6 tablespoons of Butter in a medium skillet over high heat until sizzling. 07 - Add half of the Frogs' Legs and cook, flipping once, for 3 minutes or until golden brown. 08 - Transfer the Frogs' Legs to a plate and set aside. 09 - Wipe clean the skillet and repeat using the remaining 6 Frogs' Legs and 84gr / 3oz / 6 tablespoons of Butter. 10 - Clean the skillet one more time and pour in the remaining Butter and the Garlic. Cook, swirling constantly, until mixture is fragrant and the Garlic is lightly browned. 11 - Remove the skillet from the heat. Add Lemon Juice and season with Salt and Pepper. Mix to combine. 12 - Place the Frogs' Legs in the center of a serving plate, drizzle the Sauce around the edge of plate, and garnish with chopped Parsley.
Nutrition Facts : ServingSize 1 portion, Calories 280 cal, Fat 10 g
CUISSES DE GRENOUILLE
Steps:
- Thaw frozen frog legs and dry them on paper towels.
- Meanwhile peel the garlic, wash the parsley and chop everything.
- Toss the frog legs in flour.
- Melt the butter in the frying pan and brown the frog legs on each side
- Add the chopped garlic and parsley just before the meat is almost done
- Let the frog legs fry until they are well done and serve them immediately
- Besprinkle with some lemon juice right before eating them
FROGS LEGS
Steps:
- Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.
FROG'S LEGS (FRENCH STYLE)
This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can't find the Calvados, use any good French brandy.
Provided by Pokey in San Antonio
Categories Wild Game
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
- Dry frog legs and lightly flour.
- Pour brandy into a sauce pan and warm on low.
- Gently fry frog legs in clarified butter.
- Add the garlic and continue to saute, turn after two minutes.
- Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
- Shake pan to mix, then add white wine.
- Reduce the heat, cover and cook for another 4 minutes.
- Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
- Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
- Serve second batch, and keep the bread and wine flowing.
Nutrition Facts : Calories 1223.2, Fat 37.2, SaturatedFat 20, Cholesterol 73.7, Sodium 1923.4, Carbohydrate 185.6, Fiber 12.1, Sugar 5, Protein 30.2
FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.
SIMPLE SAUTEED FROG'S LEGS
When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Soak frog legs in milk for 1 hour, turning every 15 minutes.
- Remove from milk and salt and pepper them lightly, and coat them in flour.
- In a skillet bring the butter to a sizzle and add frog legs.
- Sauté legs uncovered until they're golden brown on both sides (turning as needed).
FRIED FROG'S LEGS
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Provided by AnimalWhiz
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
- Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
- Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.
Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g
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