Peggis Fried Frog Legs Recipes

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.

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.

FRIED FROG LEGS

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.

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.

BATTER FRIED FROG'S LEGS

Steps:

• In a small bowl, dissolve the yeast in the lukewarm water and allow to stand for 3 or 4 minutes.
• Add the flour, salt and pepper and beat until thoroughly blended.
• Let the batter stand at room temperature for about 1 1/2 hours.
• Wash the frog legs well in cold water, then use a sharp knife to peel the skin from the legs (it should strip off easily, like a glove).
• Place the skinned legs in a medium saucepan, pour enough boiling water into the pan to cover the legs, then drain at once and pat dry with paper towels.
• In a large, heavy skillet, heat the shortening or oil over medium high heat until hot but not smoking.
• Dip the frog legs in the batter, turning to coat well, and fry until golden bown and cooked through, about 4 to 6 minutes.
• Drain on paper towels and serve immediately.