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
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.
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.
CRISPY FROG'S LEGS
Make and share this Crispy Frog's Legs recipe from Food.com.
Provided by southern chef in lo
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the frog legs thoroughly and place in a large Dutch oven. Sprinkle with the lemon juice or vinegar and cover with the ice.
- Refrigerate for 1 to 3 hours.
- Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well.
- Beat egg whites until stiff and fold into egg 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°F; drain on paper towels.
Nutrition Facts : Calories 536.9, Fat 12.4, SaturatedFat 3.4, Cholesterol 406.4, Sodium 407.3, Carbohydrate 28.8, Fiber 1, Sugar 1.2, Protein 73
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.
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.
Nutrition Facts : Calories 921 kcal, Carbohydrate 38 g, Cholesterol 74 mg, Fiber 11 g, Protein 14 g, SaturatedFat 7 g, Sodium 311 mg, Fat 81 g, ServingSize Serves 4 to 6, UnsaturatedFat 70 g
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.
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FRIED FROG LEGS RECIPE - HOW TO FRY FROG LEGS | HANK SHAW
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4.3/5 (10)Total Time 1 hr 25 minsCategory AppetizerCalories 413 per serving
- Soak the frog legs in the milk in the fridge for an hour. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.
- Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.
- Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.
- Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, saute the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.
FROG LEGS RECIPE - CHINESE STIR FRIED FROG LEGS | HANK SHAW
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 320 per serving
- Start by pouring boiling water over the dried wood ear mushrooms to rehydrate them. Cut the frog legs into segments at the joints; if you are really averse to bones, you can debone them as best you can.
- Whisk the marinade ingredients together and marinate the frog legs in this while you chop the other vegetables and get the oil hot.
- Pour the frying oil into a wok or large, heavy pot and get it to 350 degrees Fahrenheit. Get some chopsticks ready, as well as a baking sheet. If you don't have chopsticks, a fork will do.
- Add one-third of the frog legs into the wok and use the chopstick to separate them as soon as they hit the hot oil. Fry until golden brown, about 3 to 5 minutes. Remove to the baking sheet and repeat with the rest of the frog legs, one-third at a time.
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- Beat the eggs with the water and dredge the frog's legs in the egg wash and then dredge and coat well in the flour.
- Let the frog's legs stand for 10 minutes and fry them for 8 minutes or until they float in the oil. Drain and place on paper towels.
SOURDOUGH BATTERED FRIED FROG LEGS TURNIPS 2 TANGERINES
From turnips2tangerines.com
Reviews 4Servings 6Cuisine All-AmericanCategory Dinner, Lunch, Main Course
- Mix together sourdough starter, flour and water. Mix together well. Let sit on counter, covered, for 3 hours. Then place in the refrigerator for another 3 hours. Set remaining beer aside.
- Rinse frog legs and pat dry. Place frog legs in a shallow dish. Add 2 cups buttermilk. Cover. Put in the refrigerator. Let marinade for 3 to 6 hours (or overnight)
- Place flour on a pie plate. Season with seafood seasoning. Whisk together. Take starter out of refrigerator. Whisk in a 1/3 cup beer. Combine well.
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