FRIED FROG LEGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat a fryer to 350 degrees F.
- Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
- Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
- Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
- Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
- Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.
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.
Nutrition Facts : Calories 921 kcal, Carbohydrate 38 g, Cholesterol 74 mg, Fiber 11 g, Protein 14 g, SaturatedFat 7 g, Sodium 311 mg, Fat 81 g, ServingSize Serves 4 to 6, UnsaturatedFat 70 g
CRISPY FROG'S LEGS
Make and share this Crispy Frog's Legs recipe from Food.com.
Provided by southern chef in lo
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the frog legs thoroughly and place in a large Dutch oven. Sprinkle with the lemon juice or vinegar and cover with the ice.
- Refrigerate for 1 to 3 hours.
- Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well.
- Beat egg whites until stiff and fold into egg batter.
- Sprinkle frog legs with salt and pepper; dip each in batter and dredge in flour. Fry until golden brown in deep oil heated to 375°F; drain on paper towels.
Nutrition Facts : Calories 536.9, Fat 12.4, SaturatedFat 3.4, Cholesterol 406.4, Sodium 407.3, Carbohydrate 28.8, Fiber 1, Sugar 1.2, Protein 73
FRIED FROG'S LEGS
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.
Provided by ratherbeswimmin
Categories Wild Game
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 236.3, Fat 4.2, SaturatedFat 1, Cholesterol 147.5, Sodium 487.6, Carbohydrate 18.1, Fiber 0.8, Sugar 0.9, Protein 29.4
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