Batter Fried Frogs Legs Food

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.

SIMPLE SAUTEED FROG'S LEGS

Steps:

• Soak frog legs in milk for 1 hour, turning every 15 minutes.
• Remove from milk and salt and pepper them lightly, and coat them in flour.
• In a skillet bring the butter to a sizzle and add frog legs.
• Sauté legs uncovered until they're golden brown on both sides (turning as needed).

BUTTER FRAGRANCED FROG LEGS

Steps:

• Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
• Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
• Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
• While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
• When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
• To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

FROG LEGS

Steps:

• Preheat oven at 375°F.
• Remove skin from frog legs. Wash and drain.
• Add lemon juice, salt and pepper to frog legs.
• Beat eggs in a separate bowl. Add chopped parsley.
• Soak frog legs in the eggs.
• Roll frog legs in bread crumbs
• Add enough oil to a large pan to allow for frying. Fry frog legs in the oven for 3 to 4 minutes.

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.

BATTER FRIED FROG'S LEGS

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.

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.

CRISPY FROG'S LEGS

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.

FROG'S LEGS (FRENCH STYLE)

Steps:

• Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
• Dry frog legs and lightly flour.
• Pour brandy into a sauce pan and warm on low.
• Gently fry frog legs in clarified butter.
• Add the garlic and continue to saute, turn after two minutes.
• Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
• Shake pan to mix, then add white wine.
• Reduce the heat, cover and cook for another 4 minutes.
• Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
• Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
• Serve second batch, and keep the bread and wine flowing.

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.

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.

SIMMERED FROG'S LEGS

Steps:

• Marinate the 4 pairs of frog legs in buttermilk for 1 hour (may add your favorite seasoning eg chilli flakes or dried herbs) In the meantime, prepare stock: Combine other parts of the frog with 3 cups of water, garlic, onions, ginger, salt and black pepper in a pot, cover, let boil and simmer for about 15minutes Heat olive oil in wok and pan-fry the marinated legs until lightly browned.
• Add sesame oil.
• Add stock (about 1 1/2 cup, discard extra), cover and simmer legs for 20-30 minutes until tender Combine cornstarch with 1 to 2 tablespoon of cold water, stir until dissolve and use it to thicken the stock if required Serve with rice and stir-fried vegetables for a complete Chinese meal.