Welcome to Seasoned Cooking and to Phil's International Flair!
As of this writing, the trees are blooming and spring is in full swing. It's time to think about gardening and getting outdoors to do some fishing. One form of fishing that I enjoy is gigging for frogs. Depending on where you live, frogs are likely to be found in ponds that are surrounded by tules.
Gigging frogs might seem more like something a kid would do, and you would be right. However, gigging frogs is generally done at night when the frogs come out from hiding. The method is to listen for the croaking, quietly approach the frog and shine a bright light into the frog’s eyes. The frog will remain motionless allowing you time to gig the frog.
I prefer the large bullfrogs as they have the largest legs. And, let me tell you, there's not much better food than fresh frog legs. Most states require that you have a fishing license to gig frogs, so please be sure to abide by the local fishing regulations. Also, take only what you need and save the rest for another day.
However, if you are not the adventuring type, most supermarkets carry frozen frog legs to make the process easier. Frozen frog legs are already skinned and only need to be thawed before cooking. Many fish markets will carry frog legs as well.
Now, on to the recipe! Be well, and good eating!
If you have fresh frogs, you will need to remove the legs and skin them to prepare for cooking. Fresh frog legs are definitely the best.
Frog legs have a texture similar to chicken and a very mild flavor. Therefore, I prefer a simple method of preparation so as not to overpower the delicate flavor of the frog. The recipe below couldn't be simpler and the results are well worth the effort.
- 1 dozen frog legs (allow 3 to 4 per person, depending on size)
- 1 cube butter
- 4 cloves garlic, peeled, crushed and chopped
- Salt and pepper to taste
Melt the butter in a skillet over low heat. Add the garlic and frog legs. Simmer for about 6 to 8 minutes per side, depending upon size, over low heat. Salt and pepper to taste and serve hot.
- Yields: 4 servings
- Preparation Time: 20 minutes