My wife loves the Muppets, so eating frog legs are totally out of the question because Kermit is her favorite.

She has also brainwashed our kids to feel the same way, although it didn’t take much convincing. Not a problem for me, I’ll eat their share. However, I was pleasantly surprised to find out that her mother loves them. So, mom and I dine on them occasionally.

I say dine, because they are a delicacy to be enjoyed. Just ask the French. They have been eating them since the 12th century. It is estimated the French eat 80 million frog legs a year. Isn’t France known for gourmet food? What do they know that we don’t know?

Well for one thing, this delicacy is higher in protein but lower in fat than other meats, including chicken. It is also just as safe to eat as beef, chicken and pork. You can also cook them anyway you want; grilled, deep fried, boiled, baked or sautéed.

When you buy frog legs, 8-12 are usually a pound. Frog legs are classified as fish, so check your local fish markets to purchase. Also, they can be eaten on Lenten days for those of you who fast from meat. Oh, by the way, the legs are the only part harvested, the rest is thrown away. Now let’s eat.

There are so many different ways to cook frog legs. It just depends on your taste. One thing I would suggest is you soak them in milk for about an hour before cooking. It helps to draw out any impurities and seems to swell the legs, then drain and pat dry before cooking in your style.

Here is the way I cooked them for my mother-in-law and she enjoys them. My wife even tried one! Sorry to say she still had images of Kermit on her mind, so she eats fish instead. Traditionally frog legs are just lightly breaded and sautéed in a pan with butter and olive oil. You can add any type of seasoning you like, such as hot, Cajun, whatever. Hope you enjoy this recipe. Ribbet, ribbet, ribbet!

Lemon Garlic Frog legs

Ingredients

Frog Legs, 1 pound

Butter, 6 oz., melted

Olive oil, 2 oz.

Garlic glove, 2 each, minced

Oregano, 2 tsps., dry

Vegetable Stock, 2 cups

Fresh Lemon, juice from lemon

Two Baking potatoes, peel and cut in quarters

Red Onion , 1 cup, sliced

Celery, 1 cup, sliced

Directions

Place celery and onions on bottom of a shallow roasting pan. Pour vegetable stock over vegetables. Peel medium size potatoes, cut in half, then in half again. In a bowl, coat frog legs and potatoes with the olive oil and butter mixture. Place frog legs and potatoes in shallow roasting pan, season with lemon juice, salt and pepper. Sprinkle garlic and oregano over all frog legs. Cook at 350 degrees for 30-45 minutes until frog legs are slightly golden and potatoes are soft. Halfway thru the cooking process, using a spoon, baste everything, continue to cook.

*Tip: Microwaving fresh whole lemon 10 seconds will yield more juice.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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