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A 1kg pack of farmed frogs’ legs — the great French delicacy, also popular in China, Japan, Thailand (where they’re called gép) and Louisiana. Tender, slightly chickeny, with a clean delicate flavour that takes butter-and-garlic preparations or deep-frying equally well.
Pack details
- Net weight: 1kg
- Form: raw farmed frogs’ legs
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- French Bordelaise (the classic): dust in seasoned flour, pan-fry in butter and oil for 3–4 minutes per side; finish with garlic, parsley and lemon.
- Deep-fry (Thai or Louisiana style): 180°C for 4–5 minutes until golden.
- Provence-style: braised with tomato, herbs and white wine.
- Cantonese: stir-fried with ginger, soy and spring onion.
Pair with a chilled Sancerre, a white Burgundy or a clean lager.
Sourcing and delivery
Farmed frogs’ legs. Dispatched frozen from our UK warehouse in insulated packaging.
