Frog legs, raw

Frog legs have a delicate, mild flavor often compared to chicken, with a tender texture that's closer to fish once cooked. They're a signature ingredient in French cuisine, where they're classically sauteed in butter with garlic and parsley, and they also appear breaded and fried in Cajun and Southern cooking or stir-fried with garlic and chili in various Asian preparations. Because the meat is lean and cooks quickly, most recipes call for just a few minutes of high heat to avoid toughening it, and a light coating of flour or cornstarch helps the outside crisp up without drying out the interior. A squeeze of lime and a chili dipping sauce are common finishing touches in Southeast Asian versions of the dish.

Buy frog legs fresh or frozen from a fishmonger or specialty market, and thaw frozen ones in the refrigerator overnight before patting them dry to cook. A single leg has about 73 calories and 16.4 grams of protein, roughly 33% of the Daily Value, making it a very lean protein to build a light meal around, especially paired with a simple butter and herb sauce or a squeeze of lemon, and its 58 milligrams of sodium per 100 grams leaves room to season the dish as needed. Their small bones mean they're typically eaten with the fingers, similar to chicken wings.