Do you have frogs legs?

Hermione – One of the many frog adornments in my Mum’s house.

“No” replied the waiter. “It’s these pants, they are a little too tight.”

Now, let’s dispel the myth. The French are not great lovers of frogs legs. Just in the same way as true Italians look down their nose at Spaghetti Bolognese and the British don’t enjoy getting Toad in the Hole when out in restaurants (One needs to be careful how one puts that.).  All stereotypical ‘National’ dishes.

‘Doesn’t do exactly what it says on the tin.’ Not any more.

We were discussing ‘foreign’ foods that we had not eaten before with Lisa up in George’s Fish Shop in Monkstown Farm. Lisa suggested that we sample some frogs legs. I was a bit resistant until I saw the packaging. The Jumping Jack name was enough to win me over and make me want to try them.

“They look like human bums” quipped one of my young ‘uns. I found it hard to argue.

I am always up for something new so Frogs Legs in Breadcrumbs with Lemon and Salad was the order of the day.

The gratuitous raw meat shot. I was going to be rude but Mum might read this.

I called to my mum the day before we were due to have or frogs legs starter. I told mum of our plan. “I’m not eating them.” was her reaction. She reminded me of the frogs in her garden as well as the various frog ornaments around the house and garden, including Hermione, pictured above, who resides in Mum’s bedroom. This was not a great help to the chef.

When it came to cooking time, I manfully ignored my growing qualms (They DO look cute, don’t they?) and got on with preparations.

Here’s what you will need

• Frogs legs (ours were frozen and originated in Vietnam)
• Panko or similar breadcrumbs
  (I say “or similar” because I got a sack of something akin to Panko in the Chinese supermarket.).
• Milk
• 2 eggs
• Oil for frying (either deep or shallow – it’s your call).

Separate the frogs legs with a big knife. The legs together are just too froggy (even for me). Soak them in milk for an hour or so.

Legs, bathing in egg, after slicing by the big cleaver. I spared you that picture at least.

Drain them. Dip them in an egg wash (egg beaten with a little bit of water). Dip them in the breadcrumbs.

Rolled in the breadcrumbs. Starting to look edible and tasty? Maybe not…

Then dip them into the oil (190C) and fry until golden and cooked.

A quick fry off in the wok. The breadcrumbs give them a nice crispy outside.

Serve with  a salad of mixed leaves and lemon wedges.

That’s another one off the list of “Must try that some day.”They were tasty enough, a little like chicken. Funny, how every unusual food seems to taste “a little like chicken” to everybody. Alligator, crocodile and even the magnificent tuna (the chicken of the sea). Though, I don’t know that I can look at those cute ornaments around Mum’s house in the same way again.

I scoffed mine along with a salad and some lemon juice. Tasty but not exceptional.