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Louisiana - Fried Frog Legs


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#1 Guest_hippie3_*

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Posted 29 February 2004 - 03:45 PM

in honor of today, Leap Day
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Louisiana - Fried Frog Legs

Fried Frog Legs are a very popular dish in South Louisiana. Oh I know "those poor little frogs", well.... "those poor little shrimp!" I've heard people say " try them, they taste like chicken", hey, they taste like frog legs to me.... whatever...

This is a "tight crust" recipe so greasiness is at a minimum!

This recipe will fry about 1 doz. medium Frog Legs.

Frog Leg preparation:

Wash the legs, season them and keep them cool. That's it.

Wet mix
2 eggs
2/3 cup of milk
1 tbs. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1 tsp. hot sauce
1 tsp. cayenne pepper
Salt and fresh ground black pepper.

Put legs in wet mix. Mix it all up and marinade it for 30 or more minutes in the ice box.

Dry Mix
2 cups corn flour (see note 1) or fish fry, or just plain flour.
3/4 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning

Don't hesitate to adjust any of the above to your liking...

Cooking:

Dredge the legs in the dry mix and let sit a minute or so moving them around just a little. Using a paper bag works good for this too. Just drop the legs in and shake it up a few times.

Use peanut oil, about 2" in the pan depending upon the pan depth. Heat to 365ºF (hot oil will burn you badly, be careful). Place legs in the oil a few at a time leaving at least a 1/2" space between pieces. Why? If you pack the pan with too much meat the oil cools too much and that equals soggy legs (not good). Stir them around every 10 seconds or so.

Timing: Cook them about 5 minutes. I watch the bubbling to judge the doneness, I don't time it. Let them fry until they bubble lightly. If they quit bubbling completely they're overcooked. With practice you can get each piece done perfectly. You cannot tell how done the legs are by the outer color, it's all in the bubbles!
Remove the legs and place on paper towels. Move them around so the grease is soaked up. Taste one once they're cooled a little to see if you need to add any seasoning. Transfer them to another pan with more paper towels and cover with paper towels.

Let the oil come back to 350ºF for the next batch! Remember, the oil cools as you cook. If you don't have a frying thermometer get one, guessing just don't get it! If the oil gets too hot turn the fire off, or lower, and let it cool to the right temperature. If the oil smokes you've probably ruined it. A thermometer prevents all of this trouble.

Note 1: I am lucky enough to be able to get corn flour from a wholesale distributor. A 20lb. sack costs about $5.00. You can also use a commercially sold fish fry mix which uses the same basic ingredients. It's mostly corn flour (read the ingredients), and comes seasoned and unseasoned. You can also mix corn meal and flour and that works okay too. Corn meal is coarser than corn flour, hence the name, "corn flour". Corn flour is pulverized corn meal.

Note 2: To keep the food warm put the oven on 200°F (or as low as it will go) and let it warm up about 15 minutes. Cover the legs with paper towels (not plastic wrap) or loosely with foil, turn the oven off, and put the pan in the oven. If you seal the pan with plastic wrap or foil the legs will become soggy. If you leave the oven on they will dry out too much. This only works for so long. After a few re-heats the legs will dry out anyway.

Warning: This is nothin' but good!

This is just the way I fry frog legs. I'd like to see the way you do it




#2 Guest_hippie3_*

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Posted 29 February 2004 - 03:46 PM

btw, that's just a c & p from a guy named 'Jack'

#3 Guest_sweetness_*

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Posted 29 February 2004 - 04:39 PM

<font color="0000ff">Oh hell yeah! Posted Image</font>

#4 Guest_cleanjar_*

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Posted 29 February 2004 - 10:27 PM

I had fried frog-legs in mainland china.

On the street, i pointed to the froggies in the cage (live froggies btw) and i pointed to some fresh shiitakes in a bowl and i pointed to some rice and instructed the chinese women to stir-fry it all up.

Well, she got her kids and made them take each frog (one at a time) and throw them on the pavement to smash their heads and kill them and then the dad chopped them up and and cooked the food.

The kids were real talented at murdering the frogs.

The frog legs were ok tasting, but the methodry of the frog-killing amazed me.

#5 cedargrove

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Posted 01 March 2004 - 07:50 AM

mmmuuuuuuumm! I love frog legs! Here we start
giging twards the end of may and last till late
october. Cant wait to try your recp. Thanks Hip.

#6 Guest_joe_*

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Posted 01 March 2004 - 09:22 PM


Hippie, fried legs are good but let me tell you, grilled bacon rapped frog legs are off the chain.

- A louisiana meal,

Pick up a rock, whatever squiggles under it goes into the gumbo.

#7 Guest_hippie3_*

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Posted 01 March 2004 - 09:30 PM

lol
gumbo's good stuff,
i love cajun/creole cooking.


#8 Guest_dead_*

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Posted 02 March 2004 - 02:16 PM

Does anyone have a pic of the famous National Lampoon legless frog? I found lots of references to it on the web but no picsPosted Image Posted Image
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