“We ate all sorts of wild game and critters when I was a kid living in rural Louisiana. My mom always said, just tell her it is chicken and she'll eat it. She knew that if I knew what I was really eating, then I would push my plate away. That is how she got me to eat my first frog leg.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place frog legs in a shallow oblong dish.
  2. In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth.
  3. Pour mixture over frog legs; cover and chill for 30 minutes.
  4. Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix.
  5. Remove legs from marinade, shaking to remove excess.
  6. Put 2-3 legs in bag at a time; close bag and shake until legs are coated.
  7. Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees.
  8. Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels.
  9. Serve immediately.

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