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Started By
Message
cooking frog legs other than fried.
Posted on 9/29/16 at 11:20 am
Posted on 9/29/16 at 11:20 am
Last month I bought quite a few frog legs from a neighbor. We fried them "my favorite way" several times. I am looking for recipes other than fried.
What you got.
What you got.
8
Posted on 9/29/16 at 11:22 am to rodnreel
Throw them on the grill like you would do chicken wings
Posted on 9/29/16 at 11:29 am to rodnreel
Make you a sauce piquante baw
Posted on 9/29/16 at 11:40 am to rodnreel
broiled...lemon/butter/garlic
Posted on 9/29/16 at 12:04 pm to rodnreel
You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, frog legs-kabobs,frog legs creole, frog legs gumbo. Pan fried, deep fried, stir-fried.....
Signed,
Bubba
Signed,
Bubba
Posted on 9/29/16 at 12:24 pm to Boudreaux35
Posted on 9/29/16 at 1:46 pm to rodnreel
I don't mean to hijack, but does anyone know where to purchase frog legs in the nola/ northshore area?
Posted on 9/29/16 at 2:35 pm to coalbe923
Most seafood places have them frozen but usually they are from Asia.
As far as I know for La. frogs, you have to buy from someone who goes frogging.
You can barbecue it, boil it, broil it, bake it, saute it
I looking for a recipe those are methods to cook.
As far as I know for La. frogs, you have to buy from someone who goes frogging.
You can barbecue it, boil it, broil it, bake it, saute it
I looking for a recipe those are methods to cook.
This post was edited on 9/29/16 at 2:38 pm
Posted on 9/29/16 at 2:48 pm to rodnreel
I like them sautéed with a good bit of black pepper, a little lemon juice and a pinch of salt in a black iron skillet.
Posted on 9/29/16 at 2:58 pm to coalbe923
Rouses has them in their ad this week.
Posted on 9/29/16 at 3:00 pm to CorkSoaker
Damn, what cant you get at Rouses?
Posted on 9/29/16 at 3:05 pm to rodnreel
Robin's in Henderson used to make a frog leg étouffée that would knock your socks off
Posted on 9/29/16 at 9:41 pm to Mama Lookaboobooday
Whatever you do with them, just remember they are very lean and cook quickly. I can't tell you how many gallons of frog legs my FiL has ruined because he bakes them for an hour. Makes me want to cry.
My personal favorite is buttermilk dredged and fried. Tossed in a little buffalo sauce and good Lord you talk about good. Broiled or sauteed with garlic, butter, white wine and lemon juice is the other way to go. An etouffe sounds mighty tasty and would be a good use for the backs.
My personal favorite is buttermilk dredged and fried. Tossed in a little buffalo sauce and good Lord you talk about good. Broiled or sauteed with garlic, butter, white wine and lemon juice is the other way to go. An etouffe sounds mighty tasty and would be a good use for the backs.
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