Fried Frogs Legs Recipes

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).

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.

FRIED FROG LEGS

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.

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.

AIR FRYER FROG LEGS

Steps:

• Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
• Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
• Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
• Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

FROGS LEGS

Steps:

• Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

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.