Opah
WKR
OK going to a honey hole of frogs, and going to gig a poad of those rascles. Looking for easy but Tasty Fried frog Leg recipes. I like to pop with flavors but not over ran with seasonings, I know you guy have some recipes to share!
This is the only two I have:
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.
OR this one, the Beer garlic and mushrooms got me!
1 bulb garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
Butter
Grapeseed oil
Flour
Beer
White wine
Seasoning
More seasoning
Method of Preparation:
Soak frog legs in beer for an hour or so.
Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside.
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes.
Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less.
Meat will be falling off the bone. You will know it’s done—believe me!
This is the only two I have:
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.
OR this one, the Beer garlic and mushrooms got me!
1 bulb garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
Butter
Grapeseed oil
Flour
Beer
White wine
Seasoning
More seasoning
Method of Preparation:
Soak frog legs in beer for an hour or so.
Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside.
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes.
Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less.
Meat will be falling off the bone. You will know it’s done—believe me!
