FRIED FROG LEGS
Frog legs taste a lot like chicken. I hope you enjoy my fried frog legs recipe!
Provided by FANNIE MCCOY
Categories Other Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- 1. THAW FROG LEGS ,IF FROZEN.SEPERATE INTO INDIVIDUAL LEGS.DIP FROG LEGS INTO MILK
- 2. IN A MEDIUM BOWL COMBINE CORN FLOUR,SALT,PEPPER ,ACCENT,& GARLIC POWDER
- 3. COAT FROG LEGS WITH CORN FLOUR MIXTURE
- 4. IN A SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2IN.MELTED SHORTENING OR COOKING OIL TO 375* FRY COATED FROG LEGS A FEW AT A TIME,IN DEEP HOT OIL FOR 1-2 MINS.OR UNTIL DONE
- 5. DRAIN ON PAPER TOWELS. KEEP WARM IN A 325* OVEN WHILE FRYING REMAINING LEGS.
- 6. SERVE WITH TARTAR SAUCE OR COCKTAIL SAUCE AND LEMON.
FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY
The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.
Provided by NCwriter
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 26
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.
Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g
FRIED FROG'S LEGS
We ate all sorts of wild game and critters when I was a kid living in rural Louisiana. My mom always said, just tell her it is chicken and she'll eat it. She knew that if I knew what I was really eating, then I would push my plate away. That is how she got me to eat my first frog leg.
Provided by ratherbeswimmin
Categories Wild Game
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 236.3, Fat 4.2, SaturatedFat 1, Cholesterol 147.5, Sodium 487.6, Carbohydrate 18.1, Fiber 0.8, Sugar 0.9, Protein 29.4
FRIED FROG LEGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
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.
BATTER FRIED FROG'S LEGS
Make and share this Batter Fried Frog's Legs recipe from Food.com.
Provided by MarieRynr
Categories Wild Game
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve the yeast in the lukewarm water and allow to stand for 3 or 4 minutes.
- Add the flour, salt and pepper and beat until thoroughly blended.
- Let the batter stand at room temperature for about 1 1/2 hours.
- Wash the frog legs well in cold water, then use a sharp knife to peel the skin from the legs (it should strip off easily, like a glove).
- Place the skinned legs in a medium saucepan, pour enough boiling water into the pan to cover the legs, then drain at once and pat dry with paper towels.
- In a large, heavy skillet, heat the shortening or oil over medium high heat until hot but not smoking.
- Dip the frog legs in the batter, turning to coat well, and fry until golden bown and cooked through, about 4 to 6 minutes.
- Drain on paper towels and serve immediately.
STIR-FRIED GARLIC FROG'S LEGS
Frog legs are very tender meat. If you prefer, the frog legs can also be substituted with chicken meat.
Provided by Kim Ong
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.9, Fat 9.7, SaturatedFat 1.3, Cholesterol 33.9, Sodium 680.8, Carbohydrate 8.1, Fiber 0.6, Sugar 1.3, Protein 13.3
BATTER FRIED FROG LEGS
If you love seafood, you'll love these frog legs...
Provided by Jay Rice
Categories Wild Game
Time 25m
Number Of Ingredients 6
Steps:
- 1. Mix the egg, corn meal, salt, and pepper together to form a batter. Dip the frog legs into the batter then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.
FRIED FROG'S LEGS
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Provided by AnimalWhiz
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g
PEGGI'S FRIED FROG LEGS
I've been cleanin' & fryin' frog legs since I could reach high enough on the stove.Well, actually, I used a chair & stood on my knees. The first time my Daddy brought a mess home for me to clean & cook, he never told me that you had to cut the leader behind each knee, so to speak, so they didn't come back to life & start...
Provided by Peggi Anne Tebben
Categories Wild Game
Number Of Ingredients 9
Steps:
- 1. Mix egg & buttermilk.
- 2. Add the frog legs & let set about 15 minutes or so while you get the other stuff ready.
- 3. Heat butter & canola oil in cast iron skillet on medium high heat until hot. Don't overheat as butter burns easily.
- 4. Take frog legs from buttermilk mix & dip in flour that salt & pepper have been added to, one at a time & press the flour onto them to stick on there. Lay on waxed paper until all of them are coated.
- 5. Starting with the first leg you floured, dip in flour again & press & shake of excess & place in ready frying pan. Don't crowd them in pan or they won't brown properly.
- 6. Turn heat to medium, so they don't burn. You want to brown them slowly.
- 7. Brown on one side slowly. Turn & sprinkle with the Garlic season. Brown the other side.
- 8. Transfer onto paper towels to drain. Enjoy!!
FRIED FROG LEGS WITH CREAMY ONION MUSHROOM GRAVY
Frog legs are always good, however, the gravy makes this an exceptional dish.
Provided by Russ Myers @Beegee1947
Categories Other Main Dishes
Number Of Ingredients 24
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 frying pan set to medium heat. 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 LEGS
Make and share this Fried Frog Legs recipe from Food.com.
Provided by lazyme
Categories Meat
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season frog legs with salt and pepper; beat eggs slightly and add milk.
- Dip frog legs in flour covering completely, then into egg mixture and back in flour.
- Fry in 375 preheated oil until golden brown, about 8 minutes.
DEEP FRIED FROG LEGS
Number Of Ingredients 8
Steps:
- Wash frog legs in cold water, drain. Put flour, lemon pepper, salt and black pepper in a bag and shake to mix. Shake frog legs in the seasoned flour to coat, dip in beaten egg and roll in cracker crumbs. Deep fry at 365 degrees for 7 to 8 minutes or until golden brown.
Nutrition Facts : Nutritional Facts Serves
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