In concept, frog legs feel really out there to us — however they have long been a staple of French cuisine. "Traditionally, and by that, almost straight from the Bible (of food), Larousse's Gastronomique, they are prepared fricassee (Cuisses de grenouille en brochettes). Wild frog is said to have superior texture, which is close to looking like chicken, though more tender when cooked," says Darren McGraw of Ampersand Wine Bar in Chicago.
"You separate the legs from the pelvis (they come in pairs) and the bottom part of the leg, above the feet, the meat is scraped towards the "knee" joint to create a drumette, or brochette in French. The top part of the leg you may leave as is. Season very well and dredge in a small amount of flour. Pan fry in light oil and butter, cooking will take about 3–6 minutes depending on size/weight. Classically they are served with chopped herbs and a garlic-lemon butter sauce, which is nice, but I say serve hot and with your favorite dipping sauce."
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