Frog's legs: A French delicacy rarely embraced by the British

Such delicacies repulse many people, but overcoming prejudices and trying this unusual treat is worth it. The taste of a frog's legs may turn out to be a pleasant surprise.

The tradition of eating frogs was born on the banks of the Seine as early as the Middle Ages. Initially, frogs were eaten in monasteries, where monks could circumvent the ban on eating meat during fasting periods by classifying frogs as aquatic creatures. Over time, this culinary custom also gained popularity among other social groups, especially among devout villagers who imitated the monks.

To this day, France is the European leader in the consumption of frog legs. Every year, 3,000 and 4,000 tonnes of this delicacy are on French tables. Most of them come from imports, as in the 1980s, the authorities in Paris introduced a ban on collecting amphibians for consumption to prevent the threat of these valuable animals becoming extinct. Currently, Indonesia is the largest importer of frogs.

Frog's legs are not only tasty but also healthy. They are a rich source of protein and provide many B vitamins, including thiamine (B1), riboflavin (B2), pyridoxine (B6), and cobalamin (B12), which play a crucial role in tissue construction and regeneration, as well as in the proper functioning of the nervous system. Frog's legs also contain many valuable minerals such as copper, iron, phosphorus, potassium, and calcium.

Attention should be paid to the higher content of tocopherols, organic compounds considered the most absorbable form of vitamin E, compared to traditional types of meat. Vitamin E, often called the "vitamin of youth," is a powerful antioxidant that effectively neutralises the harmful activity of free radicals, which not only accelerates the ageing process but also promotes the development of severe cardiovascular diseases and cancers.

One of the benefits of frog meat is its low-calorie content – 100 grams of this delicacy provides only 73 kcal. Of course, this indicator significantly increases when we prepare the legs in the traditional French way, fried in butter. It's worth remembering this when nibbling on this crispy treat.

Frog's legs can be prepared in many ways. In the most classic version, they are fried in deep fat. First, they should be soaked in milk (for around an hour, though sometimes left in a marinade overnight), then coated in wheat flour (it can be mixed with salt, freshly ground pepper, dried garlic, or Provencal herbs). On a frying pan, heat clarified butter thoroughly. It should be plentiful; in some recipes, it constitutes even half the weight of the meat. Initially, melt half of the butter and place the frog's legs. During frying, add the remaining butter in portions.

Fry the legs on each side until they gain a golden colour. This should not take longer than 6-8 minutes. Towards the end of frying, the French often add finely chopped garlic and chopped parsley. Serve the frog's legs hot, drizzled with the buttery sauce from the pan. They taste best accompanied by fresh, crispy baguette.

Of course, this is just one idea for preparing a frog's legs. They also work wonderfully on the grill. Before grilling, it's worth marinating the legs first (for 2-3 hours in the refrigerator), e.g., in soy sauce mixed with olive oil, lime juice, chopped ginger, salt, and pepper. Once prepared, place the legs on a grilling tray and cook on all sides for 7-8 minutes.

Frog's legs can also be stewed, for example, in chicken broth with garlic and rosemary. At the end of stewing, thicken the broth with cream. Once thickened, it becomes a sauce to pour over the stewed legs. Before serving, sprinkle the dish with parmesan and chopped parsley.