Best Simple Sauteed Frogs Legs Recipe Foodcom Recipes

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SAUTE FROG LEGS



Saute Frog Legs image

This is a very low calorie, low fat, low carb, high protein food. Perfect for those wanting to shed a few pounds. Besides, who doesn't love frog legs. Taste like chicken!

Provided by David04

Categories     Wild Game

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb frog's leg, cleaned
1 tablespoon garlic, minced
2 tablespoons fresh basil
3 teaspoons ginger
1 tablespoon soy sauce
4 tablespoons chicken broth
1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon light soy sauce
1/2 teaspoon Splenda sugar substitute
1 tablespoon cornstarch, dissolved in water

Steps:

  • Marinate frog legs in dark soy sauce for at least 1 hour.
  • Heat oil in a pan. Add in garlic and ginger. Saute just long enough to release the aroma.
  • Then add the marinated frog legs. Saute until golden brown.
  • Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
  • Stir well.
  • One sauce starts to boil, mix in the cornstarch to thicken the sauce.
  • Serve and enjoy.

BUTTER FRAGRANCED FROG LEGS



Butter Fragranced Frog Legs image

This is a very popular dish in most Asian seafood restaurants. The crispy breaded frog legs blend very well with the melted garlic butter sauce. I serve mine on a platter garnished with lettuce leaves, sliced tomatoes, and lime wedges. Enjoy!

Provided by L.N

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 3

Number Of Ingredients 16

1 pound frog legs, rinsed and patted dry
2 teaspoons white sugar
2 teaspoons garlic salt
½ teaspoon black pepper
Oil for deep frying
1 egg, beaten
¾ cup cornstarch or tapioca starch
2 tablespoons butter
2 teaspoons garlic, minced
Salt to taste
¼ cup soy sauce
1 tablespoon lime juice
2 teaspoons chili paste or sauce
1 teaspoon white sugar
1 teaspoon minced garlic
½ teaspoon sesame oil

Steps:

  • Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
  • Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
  • Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
  • While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
  • When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
  • To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

Nutrition Facts : Calories 432.6 calories, Carbohydrate 37.3 g, Cholesterol 158.1 mg, Fat 18 g, Fiber 0.6 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 2773.8 mg, Sugar 4.8 g

SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS



Sauteed Frog's Legs With Garlic and Shallots image

Make and share this Sauteed Frog's Legs With Garlic and Shallots recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

24 pairs frog's legs (about 12 ounces)
1/4 cup flour, seasoned with salt and pepper
6 tablespoons butter
4 shallots, finely chopped
3 garlic cloves, finely chopped
6 tablespoons chopped fresh parsley

Steps:

  • If necessary, prepare the frog's legs by trimming the spines and tips of the feet; wash and dry them.
  • Roll the legs in the seasoned flour and shake off the excess.
  • Melt half of the butter in a large skillet over high heat (the frog legs will brown better if they are not crowded).
  • When the butter stops sputtering, add half of the legs and saute until browned, 1-2 minutes.
  • Turn and brown on the other side; the butter should be quite brown to add flavor.
  • Remove the legs to a warmed plate, wipe out the skillet and saute the remaining legs with butter in the same way.
  • Remove the legs to the plate with the first batch.
  • Return the pan to the heat, add in the shallots, garlic, and parsley; saute, stirring, for 30 seconds until fragrant.
  • Replace the frog legs and toss together over medium heat for another 30 seconds until very hot.
  • The shallots should be slightly crunchy, in contrast to the tender frog legs.

Nutrition Facts : Calories 201, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 128.8, Carbohydrate 10.4, Fiber 0.5, Sugar 0.1, Protein 1.8

GARLIC FROG'S LEGS



Garlic Frog's Legs image

Make and share this Garlic Frog's Legs recipe from Food.com.

Provided by mozarth622

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

16 large frog's legs or 32 small frog's legs
all-purpose flour
2 tablespoons butter
2 teaspoons corn oil
4 teaspoons garlic butter
salt
pepper
1 lemon, juice of
flat leaf parsley
lemon slice (to garnish dish)

Steps:

  • Clean legs under cold water and dry them.
  • With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
  • Preheat oven to 400°F.
  • Salt and pepper each leg and cover them with flour.
  • In a saucepan add the butter and brown them 4 minutes each side.
  • In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
  • Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
  • Serve on preheated plates. Bon appetit.

FROG'S LEGS (FRENCH STYLE)



Frog's Legs (French Style) image

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

20 small frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
20 frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
4 cups warm water
2 lemons (sliced)
2 loaves French bread (sliced)

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



Frogs Legs image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers

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.

SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER



Sauteed Frog Legs with Tomato Garlic Butter image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1/2 cup chopped fresh tomatoes, peeled and seeded
Salt, to taste
1 pound large frog legs
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1/4 cup unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
Freshly ground black pepper, to taste
1/2 cup dry white wine
1 tablespoon finely chopped fresh parsley leaves
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY



Fried Frog Legs with Creamy Onion-Mushroom Gravy image

The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.

Provided by NCwriter

Categories     Everyday Cooking

Time 1h30m

Yield 4

Number Of Ingredients 26

1 ½ pounds meaty frog legs
1 cup milk
1 eggs, lightly beaten, divided
1 teaspoon garlic powder
½ teaspoon onion powder
1 cup all-purpose flour
¼ cup fine dry bread crumbs
2 tablespoons yellow cornmeal
½ teaspoon baking powder
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon cumin
1 teaspoon dried parsley
½ cup olive oil
3 tablespoons butter
1 small onion, diced
5 large mushrooms, diced
2 tablespoons all-purpose flour
1 cup milk
1 cup evaporated milk
1 teaspoon instant chicken bouillon granules
salt and pepper to taste

Steps:

  • Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
  • In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
  • Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
  • Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g

SAUTéED FROG'S LEGS WITH MUSHROOMS AND ONIONS



Sautéed Frog's Legs With Mushrooms and Onions image

Make and share this Sautéed Frog's Legs With Mushrooms and Onions recipe from Food.com.

Provided by annconnolly

Categories     Wild Game

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 dozen frog's leg, medium size
salt and pepper
2 ounces butter
1 tablespoon flour
4 ounces white wine
4 ounces chicken broth
1/2 cup baby portabella mushrooms, sliced
1/2 cup shallot, chopped (or green onions)
1 egg yolk
1/4 cup cream
2 teaspoons dry sherry

Steps:

  • Sprinkle frog legs with salt and pepper.
  • Melt butter in sauté pan, add frog legs and simmer for 5 minutes.
  • Add flour, simmer again for 3 minutes. Add wine and chicken broth; simmer.
  • In another pan, sauté mushrooms with shallots.
  • Add to frog legs.
  • Cook until frog legs are done, about 5-10 minutes.
  • Before serving, bind with the egg yolk mixed with cream and sherry.

Nutrition Facts : Calories 433.4, Fat 31.3, SaturatedFat 19, Cholesterol 175.2, Sodium 381.3, Carbohydrate 15.2, Fiber 0.4, Sugar 1.7, Protein 5.5

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