Crapaud (Fried Frogs' Legs) from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Crapaud (Fried Frogs' Legs)

Preamble
"Crapauds, also called mountain chickens, are a special type of frog found in Dominica and Montserrat. They are much larger than the usual type of frog and have a very delicate flavour. They are worth a trip to the islands, especially to Dominica which produces the most remarkable limes, whose juice, mixed with the local rum, makes a memorable punch for sipping while waiting for one's crapauds."

Ingredients

1 medium Onion grated

Spring Onion Spring Onion

3 cloves Garlic crushed

Garlic Garlic

1/2 teaspoon Ground Cloves

Cloves Cloves

1 teaspoon Salt

Salt Salt

1/2 teaspoon White Pepper

Pepper Pepper

1 tablespoon Malt Vinegar

Vinegar Vinegar

12 pairs medium sized Frogs' Legs defrosted if frozen, and split in half

Frogs' Legs Frogs' Legs

1/3 pint Vegetable Oil

Vegetable Oil Vegetable Oil

4 oz Flour

Cornflour Cornflour

Lime wedges

Lime Lime

Method

Mix together the onion, garlic, cloves, salt, pepper, and vinegar in a large mixing bowl. Add the frogs' legs and allow to stand for at least an hour, turning the frogs' legs from time to time. Heat the oil in a heavy frying pan. Pat the frogs' legs dry with paper towels and dip in flour. Fry half a dozen or so at a time, for about 5 minutes on each side. Drain on paper towels and serve with lime wedges on the side.

Chicken With Peanuts
Marinated frogs leggs pan fried & served with lime

Crapaud (Fried Frogs' Legs)
Marinated frogs leggs pan fried & served with lime

The 2008Mietta Song Recital Award