How to Cook Frog Legs
Tastes like chicken! No, really. They actually do taste like chicken when they’re cooked like this and they’re delicious.
In my wildest dreams, I never thought I’d actually try frog legs, let alone fry them up like a basket full of chicken. The truth is, I really just wanted to see what they were like. I mean, I’m a foodie and foodies are, in my opinion, open to trying new things. Right?
So where do you get them? Well, unless you’re headed down to a frog pond and ready to go frog giggin’, you call your local fish mart and have them order a bunch for you. In my case, Afishionados is that place. I made the call and in a couple of days, I had a box full of these plump, meaty, ready to cook frog legs.
Just like chicken legs, you’ll coat them with flour, dip them in an egg mixture and batter them up with a seasoned mix. The only difference in the prep is that you’ll just need to separate the legs if they come in pairs. Simply use a knife to cut them apart.
Frying them is pretty easy. You want to make sure you have good, high-heat cooking oil like peanut oil to cook them in. The oil should be at least 375 degrees F. before you place them in the pan. To test, you can just drop a tiny pinch of flour in the oil and if it sizzles up and disappears right away, your oil is ready.
They only take a few minutes to cook. A couple of minutes on each side will do. Since frog legs are fairly small in size the meat is done about the same time your flour crust turns golden brown. So, one flip in the pan for each one is all you need to give them.
Give the finished dish a little salt seasoning when they’re done and they’re ready to serve hot. They make a great conversation piece as an appetizer at dinner parties. Your guests will be surprised at how good they really are.
If you’ve been tempted to give frog legs a try, there’s really nothing to be intimidated about. And if you’re a foodie like me, they’re a must on the list of things you gotta try at least once.
You might even be inspired to try stranger things. You never know 😉
Make it a fabulous day and as always, keep it delicious!
Till next time ~ much love, Connie
- Peanut Oil for frying
- 2 1/2 lbs of frog legs, skinned, trimmed and cut in half
- 3 C flour
- 1 lg egg
- 1/2 C milk
- 1/2 C cornmeal
- 1 tbsp Cajun spice
- Salt to taste
- Pour the peanut oil in a Dutch oven until it reaches about 2 inches or so deep.
- Heat on med/hi heat to 375 degrees F.
- If needed, separate the legs with a sharp knife.
- Place one cup of the flour in a medium bowl.
- Whisk the egg and milk together in a separate medium bowl.
- Combine the rest of the flour, the cornmeal and the Cajun spice in a third medium bowl.
- Coat the frog legs with flour from the first bowl and place on a wire rack to rest for five minutes.
- Dip the frog legs in the egg mixture to coat.
- Dip the egg coated frog legs into the flour/cornmeal mixture and cover well.
- Working in batches of 5-7 single frog legs, place the frog legs into the hot oil and fry 4-5 minutes. Turn them over and fry another 5-6 minutes. The frog legs will float when they're done.
- Place the cooked frog legs on a paper towel covered plate to drain excess oil and sprinkle with salt as desired.
- Finish cooking the rest of the frog legs and serve hot.
Recipe by: Connie Murray @Happybellyfoodie.com