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Frog's Legs [moved from Midwest board]

This is a serious question, not tongue-in-cheek: what do frog's legs taste like? I will try any food once to decide if I like it, and I've eaten some weird things, but I can't believe that I've not yet tried these! Where should I get them, and how should they be prepared? A deeper question remains, though: where do restos get frog's legs? They're not exactly hopping around my yard, so I assume they're farmed and raised for food like chickens and fish and cows and everything else we carnivores eat?

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  1. In my admittedly limited experience with them, they don't have a whole lot of flavor, per se. I've only had them fried, and don't know that they come any other way (traditionally, at least).

    I'm sure that they're farmed.

    2 Replies
    1. re: boagman

      Thanks, boagman. Again, I'm being totally serious (I feel like I have to keep saying that because we are discussing Kermit, afterall): what is the appeal of frog's legs if they're just served fried (I'm saying that because I've only heard of them fried, too)? Or IS that the appeal? I wonder if it's like calamari or other urchins, where people love it fried, but once they get their mouths around a really good non-breaded or greasy morsel, they're converted. Or not :) In any case, I think I'm going to have to try it, and maybe even at our shared favorite resto, Scotty's.

      1. re: amandaqtpie

        Exactly... back at my grandmother's ranch in the highlands of Jalisco... my cousins and I would catch our own frogs, peel & carve out the hindleg area.. then skewer them with branches & roast over an open fire... put them in handmade tortillas, a little bit of red mole ranchero... very happy times.

        They aren't boldly flavored... but they are just strikingly beautiful... and have a very nice texture that reminds of me of foie gras... when you dress them up with the flavors of ancho chile, roasted garlic, baked plantains, seasame seeds & a little bit of Allspice they take on a rich, balanced flavor.

    2. I've had them in a Chinese restaurant, fried with garlic, ginger, green onion and chili. My sister has prepared them Frenchly, frying them, dredged in seasoned flour, serving them with a parsley puree. They are chicken-like, as unhelpful as that is. It's pretty mild. I'd recommend them.

      1. I think the appeal is that they are a neutral meat with good texture that can take frying/sauteing thereby picking up fat and flavor.

        Likewise they can get flavor from sauces and condiments.

        As we say about pretzels, they are a good way to get mustard into your mouth.

        1. they do taste like chicken but you can definately taste the fish too. it's like a good mixture of chicken and fish..the white meat parts.

          3 Replies
          1. re: Monica

            I've never had them but yea, I was going to say I've heard they taste like chicken (though I know that's incredibly vague).

            1. re: Chew on That

              My dad and the neighbor went to the pond on the neighbor's parents' farm and caught a bunch of frogs. My mom fried up the legs. They tasted like chicken...

              marinated in mud.

              I can live without having them again.

              1. re: revsharkie

                I remember going with my father and gigging a big bag of frogs. We'd take them home, lop of the legs and sking them. My mom would fry them like chicken. I've loved eating them my whole life.

                Like any other animal, the taste of the flesh depends on it's diet. Where I live, we get fresh frog legs right out of the St. John's river and all the lakes and marshes of Central Florida.

                No muddy or off taste whatsoever. Even the wild catfish have a very clean taste. I won't knowingly eat any aquatic life from small waters.

          2. I remember the first time my younger brother and I tried frogs' legs. We were probably in early grade school and couldn't stop giggling because the frogs tasted exactly like chicken which for some reason cracked us up.

            You can get farmed frogs' legs from some seafood places, but in the Midwest, I generally head to Asian supermarkets for them. They're frozen, so not the best quality, but you do what you can.

            1. They do taste(pretty much) like chicken. they can get tough if cooked too long, though. They can usually be had through any decent resto seafood supply, but what you will usually get is farmed legs that are a lot bigger than wild, and also usually tougher. The best way to fix them IMO, is lightly battered and pan fried in garlic parsley butter to which a little white wine is added at the end.This is the typical french prep, and is quite delicious. another alternative is to roll in seasoned flour, fry and then fricasee in a tomato onion and mushroom sauce with garlic basil and oregano(basically a cacciatore sauce). serve this with good italian bread or over linguini.

              1. They taste slightly fishier than chicken. The bones are tiny and the muscle is long and very easy to overcook, getting stringy very easily. They're best fried or sautéed. If they're in a sauce, they shouldn't be in there long. I bet they'd be good done like Buffalo Wings.
                We had some last month in Louisiana at a regular seafood joint that were just deep fat fried with a little corn meal coating.
                They're farmed. You'd have have to gig a lot of wild frogs to make a decent meal since you need maybe 3 to 6 pair of legs per person depending on size.

                1. good ones(wild-caught) are way beyond chicken. That's just a handy' easily understood reference to the flavor. Far more accurate would be to compare it to yuohg alligator tail filet. But there aren't too many people for whom that would be very helpful. Take some fresh caught legs and do them right(lightly floured and sautee'd in garlic butter with some parsly and white wine at the end, and you'll come back again and again.

                  1. I have frog legs quite often....I fix them several ways. Our local market (Rednors) carries them and they come about 24 medium frog legs to a box. Growing up we had wild ones quite often and I have to say that I don't notice much difference between wild and farm raised. I fix them battered and fried after spicing them with cajun spices and I fix them DeJogne style. I also sautee them in a mix of olive oil and butter with italian spices. I have to say they are one of my favorites. The flavor is mild and take the flavor of the spices and preparation.

                    1. Also good stir fried with ginger, garlic, scallions, touch of fermented black beans, bit of chili, and finished with a splash of soy sauce, Chinese cooking wine or white wine with a touch of honey, and finally, some super-heated toasted sesame oil.

                      1. I'm from the Detroit area where frog legs are one of our national foods. Many bars and restaurants around the area have them and they're invariably served "roadhouse style," which means lightly battered in flour, salt, & pepper (with the occasional addition of a little parsley or garlic) and then quickly fried in a lot of hot oil and served with a few lemon wedges. My mother, whose mother's family was from the nearby Ontario swamp country, loved them and served them to us quite often. I would say that they have a flavor somewhere between chicken and fish (lake fish, that is), and a texture like neither. Really good stuff though, and not nearly as strange as you think once you're eating them. Ohhhh, definitely something I miss about Michigan.

                        1. As they say, taste like chicken, but more tender than white meat and not as fatty as dark meat.