Fried Frog Legs Recipes

FRIED FROG'S LEGS

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

CRISPY FRIED FROG LEGS

Steps:

• Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate the frog's legs for 30 minutes to 1 hour.
• Heat the oven to 200 F or warm setting.
• In a deep saucepan or skillet or deep fryer, heat about 2 inches of vegetable oil or melted shortening to 375 F.
• Line a large rimmed baking pan with paper towels.
• In a medium bowl, whisk together milk, egg yolks, and 2 teaspoons oil.
• Beat the egg whites until stiff; fold into milk and egg yolk mixture.
• In another bowl, combine the flour and garlic powder; blend well.
• Sprinkle the frog legs with salt and freshly ground black pepper, and a little cayenne pepper, if using; dip each frog's leg in milk-egg mixture, then dredge in the flour and garlic powder mixture to coat thoroughly.
• Working in batches, fry the coated frog legs in the hot fat until golden brown, about 2 minutes. With a slotted spoon, transfer to the paper towel-lined pan to drain. Put them in the preheated oven to keep warm while frying subsequent batches.

FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY

Steps:

• Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
• In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
• Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
• Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

FRIED FROG'S LEGS

Steps:

• Place frog legs in a shallow oblong dish.
• In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth.
• Pour mixture over frog legs; cover and chill for 30 minutes.
• Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix.
• Remove legs from marinade, shaking to remove excess.
• Put 2-3 legs in bag at a time; close bag and shake until legs are coated.
• Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees.
• Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels.
• Serve immediately.

FRIED FROG LEGS

Steps:

• Preheat a fryer to 350 degrees F.
• Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
• Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
• Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
• Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
• Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.

FROGS LEGS

Steps:

• Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

STIR-FRIED GARLIC FROG'S LEGS

Steps:

• Marinate frog legs with dark soy sauce.
• Heat oil in a pan.
• Add garlic and ginger.
• Stir-fry till fragrant.
• Add frog legs.
• Stir-fry til golden brown.
• Add in basil, chicken stock, oyster sauce, rice wine, light soy sauce and sugar.
• Stir well.
• When it starts to boil, add in the cornstarch solution to thicken the gravy.
• Remove and serve.