Here is a special thread just for those jumpy little critters that we call frogs and toads. Please feel free to add any recipes that you may have to share with the rest of us.
I'ts all good bro. I imagine that there are only Frogcicles up in the Mit right now. hee hee.
I'd be ok with frog legs... but toad? ummmm... no thanks. I'll just stick with the walleye and salmon fillets.
Cool... I love frog legs more than I do cars.
That should have read "1 Texas Frog Leg" then everyone knows that I am talking about a big one.
It could have been one realy big frog I saw one once that was as big as a chicken. its legs looked like trukey drums... no exageration.... I had a some at a resturaunt once, legs as big as chicken legs... I guess I can blaim one inch of my waist line on them....LOL John welcome to Bigfishtackle. I would like to extend the invatation to join as a member... just follow the new member registration link at the bottom of this reply...
I got it fixed. Sorry about that an enjoy.
In the recipe "Lewsiana Frog Legs" it calls for 1 frog leg. Am I correct in assuming it should read, "1 pound of frogs' legs? This is the only recipe I have found for baked frogs' legs, and I would really like to try it. The sauce directions are a little confusing, too. Cheers, John
I got a few PMs requesting toads at one time. I couldn't see eating them either. I do love frog leggs though. If you do the conversion, you can use the same recipes for toads that you use for frogs.
Frogs... ok, Toads... were u kidding me? I love eatting frogs but they aren't many too catch around here but toad are! Really eat toads?
32 large frog legs boiling water juice of 1/2 lemon salt and pepper 4 eggs fine, dry bread crumbs fat for deep frying ONION CREAM SAUCE : 4 tablespoons butter 4 tablespoons all-purpose flower 3 cups light cream 1 teaspoon salt 4 tablespoons minced onion 2 tablespoons minced parsely 2 eggs Directions: Put frog legs in boiling water with lemon juice, salt and pepper. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Fry in deep fat (370 degrees) for 2 to 3 minutes until legs are tender (check the 370 degree fat with thermometer). Serve with Onion Cream Sauce.
Yield: 2 Servings Ingredients 1 pk Yellow rice 1 pn Paprika 1 pn Freshly-ground black pepper 1 pn Salt 1 Egg; beaten with fork 1 lb Frog legs 2 c Flour; or enough to coat 1/4 c Vegetable oil 1/2 c White cooking wine 1 md Garlic clove; minced Instructions Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour. Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes. Serve on top of rice with pan juices poured on top.
Yield: 1 Recipe Ingredients 2 lb frog legs 1/2 c cooking oil 1 egg, well beaten 1/2 ts salt 1/2 c cornmeal 1/4 ts pepper Instructions Mix the cornmeal, egg, salt and peper together with enough water to form a batter. Place the oil in an iron skillet and dip the frog legs into the batter and cook for about 30 minutes until they are brown on all sides.
Yield: 6 Servings Ingredients 18 to 24 pair Frogs' legs 1/2 c Vinegar Cooking oil; as needed 2 tb Ice water 2 Eggs; beaten 1 ts Paprika 1/4 ts Dried savory 1/2 ts Freshly-ground black pepper 1 ts Salt 1/4 ts Ground ginger 1/2 ts Garlic powder 1 c Cracker dust; -(approximately) Instructions Marinate frogs' legs in water to cover (about 3 1/2 cups), with the vinegar, overnight. Drain. Pour enough oil into a skillet to reach a depth of 1/4 inch. Heat oil to 375 degrees. Blend ice water and eggs. Blend paprika, savory, pepper, salt, ginger, garlic powder, and cracker dust. Dip legs into eggs, then into cracker mix; repeat egg and cracker layers. Fry for about 5 minutes on each side, turning once. Legs can be cooked in a deep-fryer if preferred. This recipe yields 6 to 8 servings.
Yield: 6 Servings Ingredients 18 to 24 pair Frogs' legs Water; as needed Vinegar; as needed White wine; as needed 2 Garlic cloves; minced 1/2 c Flour; seasoned with 1/2 ts Salt; and 1/2 ts Freshly-ground black pepper 1/4 lb Sweet butter 1 pn Cayenne pepper 1 c Dry white wine Instructions Soak frogs' legs in enough marinade (1/3 water, 1/3 vinegar, and 1/3 white wine) to cover, with 1 minced garlic clove, overnight. Dry well; dredge with seasoned flour. Melt butter and add cayenne. When butter simmers, add legs; cook, turning frequently, to brown. After 5 minutes, add remaining minced garlic, After 3 minutes more, add 1 cup white wine and cook until alcohol is boiled away, about 5 minutes. This recipe yields 6 to 8 servings
Yield: 4 Servings Ingredients 1 lb Frogs' legs 2 tb Butter 4 Shallots; minced 4 oz Dry sauterne 1/2 c Light cream sauce 2 c Hot cooked rice Instructions Melt butter until sizzling but not brown. Add legs and saute briskly until tender. Sprinkle with shallots and add wine and light cream sauce. Simmer for 5 minutes to reduce sauce. Serve on cooked rice with sauce over all. This recipe yields 4 servings.
Yield: 1 Servings Ingredients 4 sets of frogs legs 4 oz oil from lago di garda 4 cloves garlic, thinly sliced 1 lemon, juice and zest of 1 green apple, peeled, cored, -in 1/8; dice 1/2 c nosiola wine (or moscato -giallio or; muller thurgau) 2 tb butter 1 sm radicchio, finely shredded 1/4 c fresh bread crumbs 1 bn italian parsley, finely -chopped Instructions Rinse, clean and separate frogs legs. Pat dry. Season with salt and pepper. In a large 12 to 14 inch saute pan, heat oil until smoking over medium heat. Add frogs legs and saute until light golden brown on one side. Turn legs over and add garlic. Cook until garlic is light golden brown and add lemon juice, apple pieces and wine. Reduce liquid by half and add butter. Shake pan to emulsify the butter and add radicchio and bread crumbs. Toss to coat frogs legs and pour into a bowl. Sprinkle with zest and parsley and serve. Yield: 4 servings
Yield: 1 Servings Ingredients 18 jumbo frogs legs; trimmed 1 milk 1 seasoned flour for dredging 1 peanut oil 3 tb butter 1 garlic clove; finely chopped 1 lemon juice to taste 1 finely chopped parsley Instructions 1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well. Dip the frogs legs in milk, then dredge in seasoned flour. 2. Add peanut oil to a skillet to the depth of 1/4 inch. When its hot, cook the frogs legs on all sides, 6 to 8 minutes. 3. Transfer the frogs legs to a hot platter and pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a brown. Add the garlic, the pour the butter over the frogs legs. Sprinkle with lemon juice and chopped parsley and serve immediately.
Ingredients 12 pair Large frogs' legs (or 24 pair small frogs' -legs) 1 c Milk 1 c Flour; seasoned with 1 ts Salt; and 1/2 ts Freshly-ground black pepper 2 c Peeled tomatoes Salt; to taste Freshly-ground black pepper; - to taste 1/2 c Salad oil 1/2 lb Butter 1 tb Minced garlic 1/4 c Minced parsley Instructions Soak legs in milk for about 15 to 20 minutes. Drain but do not dry. Coat with seasoned flour. Simmer tomatoes until thickened, 20 to 30 minutes. Season to taste. Heat oil and 4 tablespoons butter; cook legs until golden on both sides, turning once. Butter a heatproof serving dish lightly and arrange the legs in it in a single layer. Spoon the tomato sauce over the centers of the legs. Pour fat from skillet and wipe it dry with a paper towel. Add remaining butter to skillet and add garlic; do not brown the garlic, but when the butter is hot and foamy pour over legs. Sprinkle with parsley upon serving. This recipe yields 4 to 6 servings.
Ingredients 4 pair Frogs' legs 2 tb Salad oil 2 tb Butter 1 ts Prepared mustard 1 ts Worcestershire sauce 2 tb Dry white wine Instructions Dry legs well with paper towels and saute in combined oil and butter over high heat until lightly browned, about 4 minutes. Remove from heat and drain off fat. Mix remaining ingredients and pour over legs. Return to heat and boil rapidly for 2 or 3 minutes. Serve legs with reduced sauce. This recipe yields 2 servings.
Ingredients 1 1/2lbs fresh cleaned frog legs 1/2 ts louisiana hot sauce 1/2 ts paprika 4 ts juice of lemon 1 ts olive oil 1 tblspn lea & perrins worcestershire - sauce 1 garlic 1 small onion (chopped) 1 cup diced bell pepper 1 cup sliced mushrooms Instructions Season frog legs--cut onions, bell pepper and garlic. Add olive oil, worcestershire sauce and other ingredients above. Then add frog legs. Bake in oven @ 350oF until done. Note: Use 1/2 tsp Louisiana Hot Sauce Per cup of Sauce 1/2 tsp Paprika Per cup of Sauce 4 tsp Lemon Juice Per cup of Sauce
Yield: 1 Servings Ingredients 1 lb frogs legs 1 milk 1 seasoned flour 1 batter; (see following -recipe) 1 oil for deep frying BATTER 1/2 c flour 1/2 ts baking powder 1/4 c oil 1/2 c milk 1 egg; seperated Instructions 1. Soak the frogs legs in milk to cover for 30 minutes 2. Dry the frogs legs and dredge them in seasoned flour. Dip them into the batter and fry them in deep oil heated to 370 F for about 3 minutes, until puffed and golden brown. Drain on paper toweling. Batter: Sift the flour and baking powder into a bowl. Add the oil and combine thoroughly. Pour in milk and lightly beaten egg yolk. Beat with a rotary beater until smooth. Beat the egg white until stiff but not dry. Fold it gently into the mixture.
Ingredients (4 servings) 48 Burgundy Snails Court Bouillon 4 Shallots Chives 3/4 c White Macon Wine 24 Frogs' Legs 1/2 c Milk Flour 4 tb Butter Salt And Pepper Chopped Parsley, To Garnish Instructions (Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm) Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. (There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm) Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. (Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm) Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve.
Ingredients: 1 lb. Frog Legs, split Salt and pepper Flour Olive Oil Green Sauce (recipe below) Procedure: Prepare Green Sauce ahead of time and chill. Season the frog legs and dust in the flour. Shake off any loose flour and sauté the frog legs until browned and cooked through. About 10 minutes depending on the size of the legs. Serve with a ramekin of Green Sauce. NOTE: You could also use this recipe with large prawns. Green Sauce Ingredients: 8 small spinach leaves 1 tbsp. chives, chopped 1/3 cup fresh parsley, chopped 1/4 cup watercress leaves 1 tsp. fresh tarragon 1/4 lemon, juiced 1-1/2 cups mayonnaise Put 2/3 cup of water in a skillet and bring to a boil. Add the greens and herbs and boil for about 2 minutes. Drain, pat dry and cool. Purée in a food processor for a moment or two, add mayo and lemon and pulse until blended. Chill for service.
(4 servings) Ingredients 4 Pairs of jumbo frog's legs 1 Stalk fresh lemon grass, or 1 tb Dried lemon grass 2 Fresh red chilies, seeded and sliced (add more if you desire more heat) 2 Shallots, sliced 2 Garlic cloves, crushed 1 1/2 tsp. Sugar 1 tsp. Curry paste 2 tsp. Curry powder 1/4 tsp. Salt 2 tbsp. Nuoc mam (fish sauce) 2 oz Cellophane noodles 2 tbsp. Vegetable oil 1 small Onion, chopped 1 cup Chicken broth 1/2 cup Coconut milk or heavy cream 1 tsp. Cornstarch Fresh ground black pepper Coriander sprigs for garnish Preparation: Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chilies, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving.
7 tb Butter 2 lg Shallots, chopped 3 lb Frog legs 14 oz Wine, white, dry Salt Pepper 3 c Cream, heavy 4 oz Fish, filet of sole 1 lg Egg 1/2 ea Lemon 1 tb Oil, olive 1/2 lb Pasta, fresh 1 bn Chives Frog Leg Sauce: In a saute pan, heat 2 tablespoons of butter. Saute the chopped shallots in butter until they're golden brown. Add 1 1/2 pounds of frog legs, white wine, salt and pepper. Cover and cook slowly for 10 minutes. Strain the liquids from the mixture back into the saute pan. Reserve the legs. Replace strained stock in saute pan, add 1 cup of cream and reduce by half. Set aside but keep warm. Frog Legs: Debone the frog legs. Place the meat in a meat grinder or food processor with the filet of sole and grind thoroughly. Add egg, salt and pepper, and 1 cup of cream (adjust to consistency and taste.) Process the mousseline and reserve. Pasta: Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside. Mousseline: Butter four ramekins or molds. Put the mousseline into a pastry bag and squeeze it into the molds, leaving a hole in the center of each mold. Fill center with frog leg meat and top with mousseline. Tamp gently to remove trapped air bubbles. Place the molds onto a pan or tray in which you've poured about an inch of water. On top of each mold, place a layer of buttered parchment, (butter side down), then a layer of foil. Bake for 15 minutes at 400 F. To Assemble: To serve, saute pasta in 3 tablespoons of butter, adjust seasoning, then layer on serving plates. Remove mousseline from molds and place on pasta. Bring the sauce to a boil, and add heavy cream to adjust consistency if necessary. If sauce is too thick, thin with white wine. Add butter, lemon juice, salt and pepper. Pour sauce over mousseline and sprinkle with chopped chives.
1 pound large frog legs 1 cup all-purpose flour 1 tablespoon Essence, recipe follows 1/4 cup unsalted butter 1/4 cup minced shallots 1 tablespoon minced garlic 1/2 cup chopped fresh tomatoes, peeled and seeded Salt, to taste Freshly ground black pepper, to taste 1/2 cup dry white wine 1 tablespoon finely chopped fresh parsley leaves Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve. ESSENCE Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme
Ingredients 2 tbsp vegetable oil 1/4 cup all purpose flour 3 tbsp butter 1 large onion diced 1 celery stalk diced 1 small bell pepper chopped 3 cloves of garlic minced 1 can tomato paste 6 oz 1 can whole tomatoes 16 oz drained and chopped liquid reserves 4 cups chicken broth 1 tsp Tabasco pepper sauce 1 tsp Worcestershire sauce 1/2 tsp black pepper 3 pounds frog meat (15 to 20 legs) or 8 to 10 carcasses salt cayenne pepper Directions In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and saute' for 5 minutes or until soft. Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low for 45 minutes. Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and saute' until lightly brown about 3 minutes on each side. Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice.
Ingredients 16 frog legs skinned and clean 1 cup canola or peanut oil 1/2 cup flour 1/4 cup yellow cornmeal 3 eggs, beaten 1/2 cup milk 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp black pepper dash of white pepper (optional) season all to taste; flour for dusting Directions Rinse frog legs well and pat dry. Sprinkle Season-All on the frog legs to taste. In a separate glass bowl mix the egg and milk. In another bowl, combine the flour, cornmeal, paprika, onion powder, garlic powder, cayenne, black and white pepper. Take the seasoned frog legs and lightly coat with plain flour; helps the egg stick to the leg. Coat with egg mixture then dredge in the seasoned flour mixture until the leg is fully coated. Fry until golden brown in the oil that has been heated in a skillet. Drain on paper towel and serve with onion hush puppies.
INGREDIENTS: 1 1/2 pounds meaty frog legs 1 cup milk 1 eggs, lightly beaten, divded 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup all-purpose flour 1/4 cup fine dry bread crumbs 2 tablespoons yellow cornmeal 1/2 teaspoon baking powder 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground thyme 1/4 teaspoon cumin 1 teaspoon dried parsley 1/2 cup olive oil 3 tablespoons butter 1 small onion, diced 5 large mushrooms, diced 2 tablespoons all-purpose flour 1 cup milk 1 cup evaporated milk 1 teaspoon instant chicken bouillon granules salt and pepper to taste DIRECTIONS: 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.
Serves 4 Garlic Purée 1 head garlic, broken into unpeeled cloves 2 tablespoons milk Parsley Purée 1 large bunch parsley Frogs Legs 24 pairs frogs legs all-purpose flour for dusting 1/2 cup clarified butter 1/2 cup unsalted butter To prepare the garlic purée: Place the unpeeled garlic in cold water to cover and bring to a boil. Drain. Peel the garlic (this is easier now that the garlic has been brought to a boil). Place the peeled garlic in cold water to cover and bring to a boil. Drain. Repeat three more times. The garlic will be cooked, but all the flavor is still inside. Pulse the garlic in a food processor with the milk until a rough purée forms. Keep warm. To prepare the parsley purée: Bring a large saucepan of salted water to a boil and add the parsley. Boil for 7 minutes. Drain and place in ice water to cool. Drain again. Purée in a blender with a little water until smooth; add water as necessary to create a smooth, thick purée. To prepare the frogs legs: "French" each frog leg by removing the foot and taking off the upper muscle connecting two legs to divide them. Press the meat up toward the thigh portion to bare the lower leg bone, like a lamb chop; these are called "jambonettes" because they resemble tiny hams. Toss the legs in the flour, shaking off the excess. Heat the butters in a deep saucepan large enough to hold all the legs over medium-high heat until flour sizzles when sprinkled on the butter. Add the frogs legs and let cook until browned all over, 3 to 4 minutes. Remove with tongs and drain on paper towels, patting dry. To serve: Cover the bottoms of four serving plates with parsley sauce. Place a large spoonful of garlic purée in the center of each plate. Place 6 pairs of frogs legs around each plate, with the meat portion in the parsley sauce and the leg bones of each pair crossed.
2 pounds froglegs 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup flour or cornmeal 1/4 cup butter or margarine About 1 teaspoon grated onion If the froglegs are large one cut apart through backbone. Do not wash, just wipe with damp cloth: the delicate flavor is easily lost by washing. Cut off feet, combine salt, pepper and flour, dip froglegs into flour mizture to coat well (same as you would chicken), fry in hot butter or margarine and onion until browned, cover and cook over low heat until tender, about 15 or 20 minutes.
Wash legs and towel dry until the flesh is slightly moist. Roll legs in a prepared dry mixture of cornmeal, flour and seasoning: salt and pepper. Use an equal amount of cornmeal and flour. Fry the lightly coated legs in light oil that is sizzling. Keep the oil shallow enough that the legs aren't fully immersed in the hot oil. Remove the legs when golden brown. The meat should be white and moist. Eat while hot.
Coat legs in a mixture of dry flour, cornmeal and spices. Drop legs into oil at 350° F. Cook 2 to 4 minutes depending on size. The legs tend to rise to the surface when done. Don't overcook. It makes the meat tough. On the other hand, undercooking can leave the flesh like raw fish.
Frog legs Seasoned flour Butter or Shortening for frying To prepare frog legs (both front and hind are edible), roll them in lightly seasoned flour, fry in butter or other shortening until golden brown, turning as needed. turn heat to low, cook 5 to 10 minutes until meat separates easily from the bones.
5 lbs. small frog legs 3/4 cup lemon juice or vinegar Crushed ice 1 cup milk 6 eggs, separated 2 tbsp. olive or vegetable oil 1/4 tsp. salt Salt and pepper 1 1/2 cups all-purpose flour Vegetable oil Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. Combine milk, egg yols, olive oil, and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter. Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels. Yield: about 6 servings.
Frog legs Salt Water Beaten eggs for dredging Cracker meal Vegetable oil Wash and soak frog legs in salt water for 2 hours. Pat dry. Dip in beaten egg and roll in cracker meal. In frying pan, heat vegetable oil almost to the boiling point. Add frog leg; turn until golden brown on both sides. Drain on brown paper. Serve hot.
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