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Updated November 11, 2014
ounce cayenne pepper sauce
A day in advance, prep the legs (cut apart if they come with both legs attached, defrost if frozen) and marinade in buttermilk, salt, and pepper overnight.
In a blender, mix the cayenne sauce, butter, honey, cumin, garlic and optional habanero until fully mixed and smooth.
In a sturdy pot, bring your oil to 350°F (use a deep fry thermometer).
One by one, dip your frog legs into the flour first, followed by the egg, then in the flour one more time. Shake off excess flour and fry the wings about 6 minutes until golden and crisp, and fully cooked on the inside.
Toss to coat in the sauce and serve.
More About This Recipe
- Leap Day is a great chance to try new things. I mean, we have a whole extra day this year, why not seize it?
This leap year, my new thing pretty much leaped right on to my plate! I’ve always been curious about trying frog legs, and last week I was finally able to try them out.
I figure the best way to get people to try new things is to present them in a familiar way. I was hanging out with some good friends of mine, and I told them we were going to eat some buffalo wings.
We did eat buffalo wings later that afternoon, but first I had everyone try one of these buffalo frog legs. The reaction was split down the middle. Two of us loved them, two of us didn’t. Either way, all four of us shared a new experience and I know we all talked about it afterward!
The legs come attached at the hip. Just cut them down the middle.
I packed them up, salted them, and added some buttermilk to marinade.
A quick breading, then pop them into the fryer. I normally don’t bread chicken wings because of the skin, but frog legs needed the breading.
I really loaded up the buffalo sauce because I was honestly a bit scared to try them!
More Frog Recipes
Frog Cupcakes Recipe
Frogs on Logs Recipe
Dan Whalen would eat buffalo anything. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Smoked Buffalo Frog Legs On Sunday's Menu at The Joe
CHARLESTON, SC - The Celebrity Smokin' Chef promotion that the Charleston RiverDogs have held every Sunday home game so far this season continues this weekend. The ballclub has announced that Smoked Buffalo Frog Legs will be the special smoked dish available for Sunday, June 22. The Celebrity Chefs preparing the smoked delicacy will be Kim Otero and Mike Pendergrast from the Lowcountry Food Bank. Chefs Otero and Pendergrast will be at the game and stationed by the RiverDogs' new smoker throughout the afternoon to promote the specific dish, ensure it is being served appropriately, and visit with fans.
The Smoked Buffalo Frog Legs will be served in a tray with blue cheese dressing. Chefs Otero and Pendergrast will be serving up the tasty treat to fans for the RiverDogs game against the Kannapolis Intimidators which is scheduled to begin at 5:05 pm at Joseph P. Riley, Jr. Park on Sunday.
The Smoked Buffalo Frog Legs will be available to all fans for the reasonable price of $7 for four.
In addition, the RiverDogs will donate a portion of the proceeds from the smoked item to the Lowcountry Food Bank.
"This promotion has been well received during our first five Sunday home games this season, and we're excited to have Chefs Otero and Pendergrast from the Lowcountry Food Bank taking part in the fun this weekend," said RiverDogs General Manager Dave Echols. "I'm anxious to try some Smoked Buffalo Frog Legs tomorrow, and we're happy to help raise funds for the Lowcountry Food Bank in the process."
In a large mixing bowl, add frog legs and cover with buttermilk. Let soak for 1 hour.
After soaking, take the frog legs out of the buttermilk and pat dry.
Add the legs to a large bowl and season with salt and pepper, Cajun seasoning, hot sauce, and Worcestershire to taste. Put bowl in the refrigerator and let marinate for 30 minutes.
While the legs marinate, combine all the ingredients for the dipping sauce, mixing thoroughly. Set aside or refrigerate until ready to eat.
After 30 minutes, remove the legs from refrigerator. Take each leg, place on a baking rack to let drip.
Pour ½ inch to 1 inch of peanut oil to a fryer and heat to 375 degrees.
Make your egg wash by combining eggs, beer, Cajun seasoning, garlic powder, salt and pepper, Worcestershire, hot sauce, and mustard in a large bowl.
In another large bowl, combine 2 cups of the flour and all of the corn meal. Season to taste with salt, pepper, Cajun seasoning, and garlic powder.
One at a time, dredge each frog leg in the remaining cup of plain flour and then immediately dip to your egg wash mixture. After dipping in the egg wash, dredge in the seasoned flour and cornmeal mix. Repeat until all your frog legs are ready for frying.
Fry each leg 3 minutes on both sides, until golden brown.
Serve with dipping sauce and enjoy.
Louisiana’s coast is a very special and unique place. There is nothing like it in the world. We are so lucky to have such a rich ecosystem in our backyard. I grew up harvesting the bounty of the marsh with my family. The majority of my memories with my dad involve being outdoors on the coast. He instilled this passion in me for protecting our coast.
We have watched so many changes to the marsh, from land loss to total ecosystem changes. Places that I used to fish at as a child are no longer there, and for me that speaks volumes about the work we need to do as soon as possible. I strive to work to protect our marsh so that one day I can recreate these same memories with my family and friends.
Do you want to add your recipe to our Coastal Cookbook? Submit yours now!
Southern Fried Frog Legs
Southern Fried Frog Legs are as Deep South an American Soul Food dish as you can get. Please, if you prepare some, purchase farm-raised frog legs, as frogs are becoming an endangered species in the wild. And we need them to keep our precious natural environment in balance.
( Photo Attributed to Author: Chef Sean Christopher)
Southern Fried Frog Legs Recipe-
- 24 pairs of fresh or fresh frozen frog legs
- ½ cup cornmeal
- 1 cup all-purpose flour
- 1 (4 oz.) packet saltine crackers, crushed
- 1 tbsp. minced onion
- 2 tsp. salt
- 1 tbsp. freshly ground black peppercorns
- 2 large eggs
- ½ cup whole milk
- 2 to 3 cups vegetable oil (approximately)
- 1 to 1-1/2 cups pure peanut oil (approximately)
- 6 green onions, finely chopped, for garnish
- If your frog legs are still with skins on, remove the skins, rinse the legs well and dry them with cloth or paper towel, then set aside.
- Using a large re-sealable plastic bag, place inside the flour, cornmeal, crushed crackers, minced onion, salt and pepper, then seal the bag and shake it well until the mixture is thoroughly blended.
- Whisk the milk and eggs together in a bowl.
- Using a large skillet or saucepan, put both oils in it, and turn the heat up to medium high. The amount of oil you will need depends on the size of your skillet—you want the oil to be about ½” deep, and keeping a ratio of 2 to 1 with the vegetable oil to peanut oil.
- Now dredge the frog legs through the egg and milk mixture, coating them well, and then do the same with the flour/cracker mixture
- Fry until nice and golden brown on both sides—usually about 5 minutes on one side, then flip them for another 5 minutes. You may need to fry them in batches, again, depending on your skillet size.
- Remove the legs once they are well browned, and put them on a large, paper towel-covered platter, to drain off excess oil.
- When the legs first come out of the pan and are still oily and hot, sprinkle them with the chopped green onions.
- Serve your Southern Fried Frog Legs while still warm. This entree goes well with thick oven broiled mashed potato patties, and southern style mixed greens with ham.
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- 24 frog's legs, skin removed
- 1 (4 ounce) packet saltine crackers, crushed
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon minced onion
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 2 eggs
- ½ cup milk
- 2 cups vegetable oil for frying
- 1 cup peanut oil for frying
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.