Don’t mess with perfection. Those Southern Boys and Girls who love them some good ol’ fashioned fried frog legs are onto something; they are delicious. This recipe comes courtesy of my East Texas buddy John and is how is Mamma makes his frog legs. For those of you not familiar with East Texas it is basically Louisiana but they still have that Texas pride.
Fried Frog Legs
After you process the frogs – cut them in half and then pretend you are taking the pants off them with a pair of pliers, no joke. You should soak them in salt water for a day. This will do two things. One, it will make most of the big black veins turn translucent and thus more palatable to those who do not eat frog. Second the salt water will brine the frogs, keeping them moister during the cooking process.
Cooking them is easy to “get a Dutch oven and fill it with about two or three inches of fry oil. You know Crisco or canola, whatever” said John. Then you need to “pat the frogs off with a paper towel. Then roll them in season flour, put them in milk and then season flour again.”
“Then you deep fry them until they are brown” simple John said.
12 “pairs” of frog legs
1 cup flour
1 teaspoon “Red Pepper” AKA cayenne pepper
1 tablespoon salt
1 tablespoon pepper
3 cups Crisco, or enough to fill a Dutch Oven 2-3 inches
1 cup milk
Heat oil and Dutch on the stove. Cook until a wooden spoon floats and gives off small bubbles or about 350 degrees on a candy thermometer. Keep at that heat.
Mix all the dry ingredients with the flour in a small bowl. Reserve.
Pour milk in into a small bowl.
Pat the frogs dry after soaking them. Roll them in season flour, then dunk them in milk. This will create a sticky surface for the second dredging of flour. Next roll and slightly press the flour again on the frog legs.
Fry the legs, sets of three at a time, until golden brown. Fry time is about 4- 5 minutes. Transfer them to a paper towel lined plate. Serve hot. Squeeze some lemon on them if you want. Or just drub down on them!