Frogs’ legs are one of the better-known delicacies of French and Cantonese cuisine.
Popular methods of cooking include using an egg/cracker crumb breading, then either frying, baking or grilling.
The biggest challenge with cooking frog legs is the same one that’s common to most seafood preparations, namely overcooking. Frog legs have no fat, and their leg muscles are quite developed. Cooking them well produces tender, flavourful frog legs.
Net Weight: 900g
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