Serious Eats reader Barrett (thanks, Barrett!) points us to a great story we overlooked in the Wall Street Journal Magazine about bullfrog farmer Ken Holyoak near Brunswick, Georgia:

The finest cuts are off the hind legs of a mature bullfrog. Frogs, unlike other animals and fish, remain tender no matter the size and age. "With these frogs, the meat is white and almost translucent," says [Craig] Hopson, [a Manhattan chef who buys his frog legs from Holyoak]. His take is to debone a leg, stuff the cavity with foie gras, bacon, and more frog meat, and then tempura-batter and fry.

The story covers frog-eating history and types of frogs, and includes a couple recipes.

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