This forum post is hidden because you have chosen to ignore Zil. Show Details
This forum post is hidden because you have submitted an abuse report against it. Show Details
Frog legs have a mild flavor similar to that of fish. They can be battered and fried or sautéed in butter with garlic or herbs. They also make a good base for Cajun dishes that call for fish or shellfish.
Hop to it with this recipe for crispy fried frog legs!
Fried Frog Legs
- 1 cup flour
- 1 cup crushed saltine crackers
- 1/4 cup cornstarch
- 1 tablespoon black pepper
- 1 tablespoon season salt
- 1 tablespoon lemon pepper salt
- 2 eggs
- 1 cup milk
- 2 quarts peanut oil
Thaw a possession limit of frog legs (16 pairs), drain and pat dry with paper towels. Heat oil to 375F. Combine dry ingredients in a large plastic bowl with lid. Dip legs into milk and egg mixture, then drop into bowl with dry ingredients. Cover bowl and shake. Drop legs in hot oil and cook until golden brown.
Grilled Frog Legs
- 12 large frog legs
- ½ c. vegetable oil
- Grated peel & juice of ½ lemon
- 3 T. minced purple onion 1 tsp. salt
- 1 tsp. dried basil leaves 1 tsp. dry mustard
- 2 T. chopped parsley Vegetable oil
- ¼ c. butter or margarine 1 clove garlic, minced
Arrange frog legs in single layer in baking dish. Combine oil, lemon peel & juice, onion, parsley, salt, mustard and basil. Measure out 1/3 cup marinade, cover with plastic wrap and chill. Pour remaining marinade over frog legs, turning to coat. Cover with plastic wrap and chill, for 3 hours, turning occasionally.
Brush grill with vegetable oil. Drain frog legs and discard marinade. Grill frog legs at medium heat, covered, for 3 minutes. Turn frog legs, cover, and cook for an additional 3-4 minutes or until meat is no longer pink and begins to separate from the bones.
Combine reserved marinade with butter and garlic in saucepan. Cook over medium heat for 1 to 2 minutes or until hot and butter is melted, stirring frequently. Pour over cooked frog legs and serve.