Dominica is home to four amphibians, one of which is called the Crapaud, and this recipe was once the national dish of that island. Despite having abundant fruit, vegetables, water, and wildlife, with respect to amphibians, Dominica has four of them.
In Dominica, the Crapaud, a frog that was once abundant, was once the national dish for several years. In fact, frying up the legs of the frog was the national dish for a long time.
As a result of a fungus called Chytridiomycosis (Chytrid), the species was almost wiped out by early 2000. Because the Crapaud is now near extinction, you will no longer see it on the plates of Dominicans.
For this reason, we did not use Crapaud to make this recipe. We used typical frogs’ legs that you can find at your local meat market, who had been marinated in flour and baked before being fried up for a unique and delicious appetizer or main dish!
How To Make Frog Legs – 4 Easy Recipes
Let’s check the easiest and different recipes of frog legs.
Fried Frog Legs Recipe
- Beer can be used to soak frog legs.
- Season: Roll frog legs in flour and set aside. I used our seasoning, pepper, and blackening seasoning.
- Cook butter and grapeseed oil in a large skillet on high heat (be careful not to burn the butter; the butter will brown when it burns) – just enough butter and oil to brown, add more butter if the butter gets low.
- Brown both sides of the frog legs in oil and butter once they begin to sizzle, if necessary in batches. 2-Prepare the frog legs to sit on a plate.
- Adding white wine, garlic (whole pods, peeled), and mushrooms to the pan (that is what is left in the pan) will allow the garlic, mushrooms, and white wine to come together.
- Add the rest of your frog legs back in on top of this, place lid on, and bake for about 30 minutes at 300oF, depending on their size (these were huge tonight, so they didn’t fully cook during the browning process). If they are small, cook less.
- You will know it’s done when the meat is falling off the bone.
Grilled Frog Legs Recipe
- Combine the onions, parsley, sodium benzoate, mustard, and basil in a small bowl with the oil. Whisk to combine. Make sure there is no chunks of onion visible. Add the juice and peel of one lemon.
- In a glass dish, pour 1/3 cup (80 ml) of marinade and cover with plastic wrap to keep it cold until needed.
- In a baking dish, place the frog legs and marinate them with some of the marinade. Pour the remainder over the legs and cover with plastic wrap. Refrigerate for three hours.
- As the frog legs are marinating in the refrigerator, turn them occasionally with tongs. Otherwise, the marinade will not be evenly distributed. Cooking the vegetables will require the grill to be preheated to medium. When cooking on a gas grill, heat the burners to medium.
- Brush the grill with additional vegetable oil. When cooking on a charcoal grill, line the bottom with two to four in. long pieces of charcoal briquettes. Light the charcoal and let it burn until ash is formed.
- Frog legs should be grilled for six to seven minutes, then drained and transferred to the hot grill. Cover the grill and cook for three minutes. Turn the legs over and cook for another three to four minutes.
- Once the legs are finished cooking, the pink meat should no longer be visible. Additionally, the meat should separate from the bones with little effort once the cooking is complete.
- Butter and garlic go into a small saucepan with the reserved marinade. Heat the marinade on medium heat and the butter should melt in a few minutes.
- Add a drizzle of butter mixture over or around frog legs, and serve with garlic sauce.
Air-Fryer Frog Legs Recipe
- Using a bowl, pour milk over the frog legs. Cover and put in the refrigerator for 1 hour.
- The manufacturer’s instructions should guide you on how to preheat the air fryer to 400 degrees F (200 degrees C).
- While the cornmeal is baking, combine flour, crab seasoning, and cornmeal in a gallon-sized plastic bag. Seal and shake to combine.
- One pair of frog legs can be coated in the cornmeal mixture by squeezing the bag gently. The remaining legs can be removed from the milk, allowing excess to drain back into the bowl. Frog legs should be dipped back into the milk, then tossed with cornmeal mixture and shaken well to coat. Transfer the cooked frog legs to a plate, and repeat.
- If necessary, work in batches. Spray the tops of the frog legs with cooking spray. Add as many frog legs as possible and make sure they don’t overlap.
- If any spots on the chicken become chalky, spray them with cooking spray. Continue cooking for about 3 minutes longer, until the chicken is crisp. Remove to a plate and repeat with remaining batches.
Baked Frog Legs Recipe
- Prepare a baking dish with nonstick cooking spray or shortening and heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- A sheet of aluminium foil or parchment paper on the bottom of the dish could be used to prevent the meat from sticking.
- Add all the ingredients for the coating in a small to medium bowl and mix well until well incorporated: Parmesan cheese, butter, onion, garlic, cumin, rosemary, and tarragon. In order to easily dip and remove the frog legs from the dish, ensure that it has a fairly wide opening.
- Make sure the legs of the frogs are coated with egg and cheese mixture on both sides. Let the excess drip off the frog legs before coating all sides with bread crumbs.
- In a shallow bowl or wide plate, spread the breadcrumbs out evenly.
- Pour the remainder of the mixture over the coated frog legs in your prepared baking dish.
- Spread out the frog legs evenly into one layer and avoid stacking them into multiple layers, as this could lead to uneven cooking.
- The last hour, toss or stir the frog legs in the dish as they cook, but if there has been some browning before the end of the cooking time, you can gently remove the tongs and flip the frog legs over to do the same.
- Salt to taste, then serve with salt, as soon as possible.
FAQ’s – How To Make Frog Legs
1. Are Frog Legs Safe to Eat?
Even though we aren’t used to eating frog legs, that doesn’t mean they’re not safe. Alligator, snail, or even frog legs are among those meats which are unfamiliar to us.
Buying frog legs from my local butcher means that I trust them just as much as the chicken and beef that I purchase from him.
2. What Should I Serve with this Recipe?
It is also recommended to roast vegetables like yams, green peppers, and plantains, as well as serve these alongside brown rice, tostones, and coconut rice with milk.
3. What kind of frogs are used for frog legs?
Throughout most of the country, including in the South, bullfrogs and leopard frogs are the most common kinds of frogs eaten.