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How to Cook Frog Legs

Servings 6


  • Peanut Oil for frying
  • 2 1/2 lbs of frog legs skinned, trimmed and cut in half
  • 3 cup flour
  • 1 lg egg
  • 1/2 cup milk
  • 1/2 cup cornmeal
  • 1 tablespoon 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