Frog legs may seem like an exotic delicacy, but they are a popular menu item at many restaurants. If you’ve wondered what the proper name for these tiny amphibian limbs is on restaurant menus, read on for the details.
If you’re short on time, here’s the quick answer: Frog legs are most commonly referred to simply as ‘frog legs’ on American and French restaurant menus. Other names used include ‘cuisses de grenouille’ in French or ‘ranas’ in Spanish.
The Most Common Names for Frog Legs
Frog Legs
Frog legs, often simply called frog legs, are the edible parts of a frog that are prepared and eaten as food. The hind legs of frogs are the most commonly consumed parts. Frog legs are rich in protein and have a delicate, moist texture and mild flavor that has been described as similar to chicken wings.
They can be prepared in a variety of ways, including deep fried, sautéed, baked, or grilled.
Frog legs have been consumed as part of cuisines around the world for centuries. Some historians believe they were first eaten as far back as the Middle Ages in Europe. In the United States, frog legs are often associated with French and Cajun cuisine due to the popularity and availability of frogs in the nearby swamps and marshes of Louisiana.
Frog legs are now considered a delicacy in many parts of the U.S., often served in upscale restaurants.
The annual Frog Leg Festival held in Fellsmere, Florida highlights the popularity of frog legs in the southern U.S. The festival attracts thousands of visitors each year to sample Cajun-inspired frog leg dishes from local restaurants and vendors.
Fellsmere bills itself as the “Frog Leg Capital of the World. “
Cuisses de Grenouille (French)
In French cuisine, frog legs are known as cuisses de grenouille, literally translated as “legs of frog.” Frogs have been eaten in French cuisine since the Middle Ages, but became especially popular in the 1800s.
French recipes for frog legs appeared in early French cookbooks, such as Le Viandier written in the 14th century.
Frog legs cooked in garlic butter sauce is a classic French preparation, as is Frog Legs Provençal, which adds tomatoes, olive oil, and herbs. Other popular French frog leg dishes are Frog Legs Meunière (floured and sautéed) and Frog Legs à la Bordelaise (braised in red wine).
While the French eat frog legs year round, they are considered a seasonal springtime delicacy.
France is Europe’s largest exporter of frog legs, much of which is farmed domestically. An estimated 4,000 tons of frog legs are consumed in France each year. The French do not limit eating to just the legs, however.
Entire frogs, minus internal organs, called grenouilles entières are also prepared in traditional French frog recipes.
Ranas (Spanish)
In Spain and other Spanish-speaking countries, frog legs go by the name ranas. Frog legs have played an important role in Spanish cuisine since Roman times. In Spain, the northern regions of Navarre and the Basque Country have strong cultural ties to preparing and eating frog legs.
Some favorite Spanish frog leg dishes are Ranas a la Gallega from Galicia, which are frogs sautéed with garlic, olive oil, and paprika, and Ranas Fritas, fried frog legs often served as a tapa (appetizer). Frog legs cooked in a clay pot called a cazuela is another common preparation.
Spanish-influenced cultures in the Caribbean, Central, and South America also consume rana dishes.
While wild-caught frogs were originally used, nowadays the vast majority of frogs consumed in Spain are imported frozen frog legs from farms in Southeast Asia. Spain imports around 1,500 tons of frog legs each year, much of which is consumed during Lent when many Catholics abstained from eating meat.
Background on Frog Legs as a Delicacy
Popularity in French Cuisine
Frog legs, known as cuisses de grenouille in French, have long been a popular delicacy in French cuisine. Their use dates back to the Middle Ages, when Catholic Europeans were prohibited from eating meat on Fridays and during Lent.
Frog legs were considered a fish-like alternative that could be consumed on meatless days (Saveur).
The French have continued the tradition of savoring this tender, mild-flavored meat. Frog legs are now common menu items at French restaurants, typically fried or sautéed in butter and garlic. According to a 2020 survey, France consumes about 4,000 tons of frog meat per year, though consumption has declined in recent decades (France24).
Still, the French remain among the world’s top consumers.
Other Cuisines that Use Frog Legs
Beyond France, other world cuisines have also adopted frog legs thanks to French culinary influence. They can be found in fine dining restaurants that serve French-inspired dishes globally. Additionally:
- In the US, especially the South, deep-fried frog legs are a specialty. They are often compared to small fried chicken wings in texture.
- Northern Italian cuisines like those of Lombardy and Piedmont use frogs caught in local rice fields.
- Cantonese cuisine includes frog legs in dishes like stir fries and hot pots.
- In Indonesian cuisine, frog leg curry is a specialty of regions like Bali and Java.
While not yet as ubiquitous as French cuisine, these food cultures prize frog legs as a local delicacy that connects diners to regional food traditions.
| Country | Annual Frog Meat Consumption |
|---|---|
| France | 4,000 tons |
| Indonesia | 369 tons |
| China | 200 tons |
So while the French still rein supreme, other global cuisines are catching up in savoring the meaty yet delicate flavors of frog legs.
How Frog Legs are Prepared and Served
Cleaning and Preparation
When frog legs arrive at a restaurant, the first step is to clean and prepare them before cooking. The legs are thoroughly rinsed and any excess skin or fat is trimmed off. Some chefs may peel off the outer skin for a more refined presentation.
Next, the legs are usually soaked in milk or buttermilk for 30-60 minutes. This helps tenderize the meat and mellow any “muddy” flavors from the pond. After soaking, the legs are patted dry with paper towels.
At this point, some chefs make shallow cuts on the underside of the legs to help them cook more evenly. The legs are now ready for seasoning and cooking.
Cooking Methods
There are several popular cooking methods used for frog legs in restaurants:
- Pan-frying – The most common technique. The legs are seasoned with flour, cornmeal, breadcrumbs or spices, then pan-fried in butter or oil over high heat for 3-5 minutes per side.
- Deep-frying – Legs are coated with batter or breading, then deep-fried at 350°F for about 5 minutes until golden brown.
- Grilling – Legs are brushed with oil and grilled over high heat for 6-8 minutes, turning once.
- Baking – Legs are placed on a baking sheet and baked at 400°F for 10-15 minutes.
The goal is to cook the legs just until the meat is opaque and flakes easily with a fork. Overcooking makes the meat tough and rubbery.
Typical Seasonings and Sauces
There are endless options for seasoning and sauces to accompany frog legs:
- Seasonings – Lemon-pepper, Cajun spice, Old Bay, Italian herb blend, garlic powder, paprika.
- Breadings/Batters – Flour, cornmeal, panko breadcrumbs, beer batter.
- Sauces – Tartar sauce, remoulade, lemon butter, garlic butter, sweet chili sauce, Bang Bang sauce, aioli.
The light, delicate flavor of frog legs pairs well with bright, acidic ingredients like lemon, garlic, parsley, tarragon, capers, and vinegars. Richer sauces can complement the meaty texture. Chefs get creative with unique spice blends and homemade sauces to make their frog legs stand out.
Ordering Frog Legs at Restaurants
Types of Restaurants That Serve Frog Legs
Frog legs are considered a delicacy in many parts of the world, especially in French and Chinese cuisines. In the United States, they can be found on menus at upscale French restaurants, Cajun and Creole eateries in the South, as well as some Chinese restaurants.
According to a survey by Restaurant Business, the top types of U.S. restaurants likely to have frog legs on the menu include:
- French bistros and brasseries
- Cajun and Creole restaurants in Louisiana and other Southern states
- Upscale seafood restaurants that serve exotic fare
- Chinese restaurants that offer authentic regional specialties
So when craving the unique taste and texture of crispy fried frog legs, those are good bets for places to visit. Going to an establishment with a skilled chef experienced in properly preparing them is advised over more casual eateries.
Phrasing When Ordering
Knowing the right way to ask for frog legs when dining out makes the process smoother.
- At a French restaurant, use the French terms “cuisses de grenouille” or just “grenouilles” when placing the order.
- For Cajun cuisine, request “frog legs” or “fried frog legs“. May also ask if they can be served “Southern style” for that crispy, seasoned touch.
- Some high-end establishments may use fancier descriptions like “rana catesbeiana” instead of plain old frog legs, so be prepared for that as well.
Polite yet confident is they way go, as many great chefs appreciate diners who value quality amphibian offerings. With the right etiquette, patrons can fully enjoy these delectable swamp treats!
The Taste and Texture of Frog Legs
Flavor Profile
Frog legs have a delicate, mild flavor that is often compared to chicken. The meat has a light sweetness and is not very fishy or gamey. Its neutral taste makes it quite versatile for pairing with different seasonings and sauces.
The flavor profile can vary slightly depending on the specific type of frog.
Some of the commonly used seasonings and ingredients that complement frog legs well include:
- Garlic
- Lemon
- Butter
- Parsley
- Thyme
- Rosemary
- Paprika
- Cayenne pepper
The meat soaks up marinades and spice rubs nicely. Popular cooking methods include frying, grilling, sautéing, and baking. Frog legs pair nicely with dipping sauces like tartar sauce, aioli, and lemon butter.
Meat Texture
Frog legs have a delicate, fine grain texture. The meat is moist and tender, especially the meatier upper legs. The texture is often compared to chicken wings. When cooked properly, the meat should be succulent and juicy on the inside with a lightly crispy exterior if fried or grilled.
Overcooking frog legs can cause them to become tough and dry out. Optimal cooking times are brief—just 2-3 minutes per side if grilling or pan frying. Deep fried frog legs take only 3-5 minutes to cook through. The thin meat ensures that it cooks up quickly and remains tender.
Portion sizes for frog legs are quite small. A typical serving is just 2-4 whole legs, since they are mostly bone and tendon. The actual amount of meat on each tiny leg is minimal. The dainty size contributes to the tender texture since the muscles get little use compared to chickens.
Enjoy these flavorful petite bites!
Conclusion
So in summary, the little meaty limbs you’ll find under names like ‘frog legs,’ ‘cuisses de grenouille,’ or ‘ranas’ on menus are indeed the hind legs of real frogs. While the taste may seem exotic to some, they offer a delicate, moist, and lean meat that can be prepared in many flavorful ways.
Understanding the proper names for this French delicacy can help you seek it out and expand your culinary horizons.
