I wanted to relive that moment; what better way than to find some frog legs and prepare them?
In Beirut, one can go down to the local market and find them, fresh or frozen: no biggie.
I called the most upscale market in Dallas; the reply was not promising: “ …we can get them, not too often, it is hard…sometimes…maybe…“.
So I went sniffing around my neighborhood, full of so many ethnic markets they basically cover every country in Asia and Africa. I found them at the Thai grocer, imported from Taiwan, frozen.
The recipe is from: Chef Simon
Time required: 15 minutes
Servings: 3 legs per person
- 12 frog legs
- 1 cup of all-purpose flour
- 4 cloves of garlic, mashed with a dash of salt
- 1 cup of clarified butter
- 1/2 bunch of cilantro, washed and leaves chopped fine (can use parsley)
- Clean the frog legs and chop off the end (opposite side of the legs)
- Heat the clarified butter in a skillet
- Dredge the frog legs in flour
- Sauté in the hot butter, flipping them until golden on both sides
- Add the garlic and spread delicately all over the legs
- Add the chopped cilantro and do the same
- Cover the skillet and cook an additional 5 minutes
- Serve hot. Eat with your fingers.
NOTE: Apparently in Europe some people get grossed out by the French eating frog legs. Are you?
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