Cuisses de Grenouilles or Light and Crispy Frogs' Legs

Sometimes eating unfamiliar food is easier in another language, sometimes not.  We had frogs’ legs when we were growing up because my parents were from the South and to them, as to the French, they were delicacies.  I had to grow up a bit in order to like snails in any language and that was because the first time I had them, maybe I was 19, they were rubbery.  Scientifically speaking, bad cooking can put you off anything.  The reason for many people’s dislike of fish, I’d be willing to bet, is because they’ve never had it cooked correctly.  Anyway, I did an excellent, excellent job on these frogs’ legs.  Excellent

Frogs’ legs do not taste like chicken.   If they taste like anything, they taste like the crocodile I had in Nairobi at the Carnivore  http://www.africanmeccasafaris.com/kenya/nairobi/excursions/carnivore.asp, to which you should all go.   So much fun!  They also have zebra, hartebeest and ostrich.  You’ll be happy to know that these game meats are harvested to prevent over population, so not to worry.   I thought the zebra tasted like mule.  So disappointing.   Anyway.

These legs, imported from Indonesia, were small with a very delicate flavor that you don’t find in the larger ones.  I wanted a light coating on these so I simply soaked them in milk and coated them in seasoned flour before frying.  I served them with lime chilli mayonnaise http://cookinginsens.wordpress.com/2011/08/17/sarkozys-oysters-banh-mi/ for dipping.

Light and Crispy Frogs’ Legs  

1 lb of frogs’ legs

1 cup milk

1 cup flour

1 tsp salt

1/2 tsp pepper

1 tbsp paprika

1 tsp garlic powder

Peanut oil

Soak the frogs’ legs in milk for about 30 minutes.   Mix the salt, pepper, paprika and garlic powder with the flour.   Remove the legs from the milk, coat with the seasoned flour and fry in the peanut oil, draining on paper towels.   Serve with lime chilli mayonnaise.

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