turtle12 (imported) wrote: Sat Aug 23, 2008 12:37 pm Frog legs are wonderful. They come in pairs fastened together at the hip joint. Make sure skin is removed. Wash them in cold water.Pat almost dry with paper towels. Dredge them in seasoned flour to which you've added salt, pepper & paprika. Dip them in egg wash (1 egg to which you add 1 or 2 teaspoons water, beat with fork). Dip them again in the seasoned flour. Saute in a mixture of 1/2 margarine and 1/2 olive oil. Will be a nice golden brown. Ready to enjoy. Restaurants do them in a deep fryer but I think the sauteed version is better for home use and enjoyment.

jane_says (imported) wrote: Sat Aug 23, 2008 4:35 am Although I normally don't cook or eat any meat on the bone, I make an exception for frog legs. It makes me sad afterward, when I think of the cute little guys on crutches, but I eat them every chance I get anyway. When I was a kid my older cousins regularly went frog-gigging (if you don't already know, don't ask; it's pretty grisly) and brought the legs to my granny who would fry them up in much the same way Blaise describes, but without dipping sauce of any kind, as far as I can recall. There is a local Chinese restaurant who always has frog legs on their buffet. They are kind of dusted with flour or cornstarch and fried, with lots of black pepper and some diced scallions on top. Excellent, and when we eat there I always make sure to wrap up a couple of bones to bring home for the chihuahuas who look like real barbarians dragging them around and growling at each other.

My dad is currently on a business trip in Wuxi, China and called me yesterday morning. For lunch, the company he is working with caters food for all the employees daily. Yesterday they had bento boxes with greens and peppers, rice, and two (according to my dad) "big, fat, white, bleached-out looking chicken feet". He said he nibbled one to be polite, but couldn't stomach it.