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A bag of frog legs from Vietnam.

Froglegs with Garlic, ready to eat
Photo: R. Schleevoigt

Frogs' legs are one of the better-known delicacies of French and Chinese cuisine. They are also eaten in other regions, such as the Caribbean, the region of Alentejo, in Portugal, northwest Greece and the Midwest and southern regions of the United States. A type of frog called the edible frog is most often used for this dish.

This dish is in the English-speaking world traditionally associated with French cuisine, and a favourite English derogatory nickname for the French is the Frogs. The frog legs are particularly traditional in the region of La Dombes, département of Ain and in the region of Lyon, where they are traditionally prepared in a butter, garlic and parsley sauce and often served only with a salad or steamed rice. The dish is common as well in French speaking parts of Louisiana, particularly the Cajun areas of Southwest Louisiana as well as New Orleans. They were introduced to New Orleans by Donat Pucheu.

Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken or turkey wing. They are commonly prepared by frying or deep-frying, sometimes breaded and sometimes unbreaded. In France, this dish is commonly served with a side of frog scrapple (frog insides).

In Chinese cuisine, they are usually stir fried and mixed with other light spices, stewed, fried, or made into congee, which is a famous dish in Cantonese cuisine. They are eaten off the bone.

Like their French counterparts, frog legs are not commonly found in restaurant menus, probably due to their unstable supply. They are a popular home dish, though.

Although rare to find in an eatery, people will go onto a river or pond/lake at night in a boat, shining a flashlight along the shore to see the light reflection in the frogs eyes. Once spotted they will move in close and "gig" the frog (stab the frog with a spear) .

The legs are traditionally cooked with an egg/cracker crumb breading. They are either fried or grilled.

Mountain chicken (Leptodactylus fallax) are frogs named for their habitat and flavor which are eaten in Montserrat and Dominica. The frogs are now critically endangered.

In many parts of Kerala, especially Central Kerala, frog legs are a delicacy. They are generally served in the fried form (commonly in local liquor shops Toddy shops). Of late due to ban on poaching frogs, this dish has become a rarity and is available only illegally.

• Slideshow (Flash) shows preparation and cooking of frog legs.