The frog legs I’ve prepared were harvested either from backwoods swamps or purchased in 5 pound bags.
If you’ve never had them, but are curious to give them a try then this simple recipe is for you.
Things You’ll Need:
5 lbs of frog legs, cleaned and rinsed.
2 1/2 cups – Italian bread crumbs
1 table spoon – garlic salt
1 table spoon – black pepper
4 raw eggs
First we’ll start with making the bread coating. Dump the Italian bread crumbs, garlic salt and black pepper all together in a bowl. With your fingers mix all the ingredients together.
Crack open the eggs and pour them into a separate bowl. With a fork, break the yokes and mix.
Before turning on your deep fryer, add the recommended amount of vegetable oil. Usually there is a “fill” line indicator in the fryer to let you know how much to put in. Once the oil is in go ahead and turn on the deep fryer to the level at which you would cook fish or shrimp.
Once the deep fryer is nice and hot start taking your frog legs and placing them a few at a time in the bowl with the eggs. Mix them around a little then remove and roll them in the bread crumb mixture.
Now with the frog legs covered in bread crumbs drop them carefully into the deep fryer about a handful or two at a time. Let them cook for around 5 to 8 minutes. Most often the legs will settle to the bottom of the deep fryer at first and then float to the top when done.
When they’re done, remove them from the oil and place on a plate with a paper towel under them to help absorb more of the oil. Let the legs cool for a few minuets, because they’ll be super hot in the center of the meat.
Serve and enjoy!
You can adjust the amount of garlic salt and pepper to your taste.
Take care if serving them to children as the legs do have small bones. To be on the safe side pick the meat off the bone first.