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Fried Frog Legs

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Ingredients
  Frog legs 2 Pound (Fresh Or Frozen)
  Milk 1⁄3 Cup (5.33 tbs)
  Corn flour 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep Frying)
  Cocktail/Tartar sauce 1 Cup (16 tbs)
  Lemon halves 2
Directions

Thaw frog legs, if frozen.
Separate into individual legs.
Dip frog legs in milk.
In a small bowl combine corn flour, salt, and red pepper.
Coat frog legs with corn flour mixture.
In a saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375°.
Fry coated frog legs, a few at a time, in deep hot fat for 1 1/2 to 2 minutes or till done.
Drain on paper towels.
Keep warm in a 325° oven while frying remaining legs.
Serve with Tartar Sauce or Cocktail Sauce and lemon.
Garnish with a fresh herb, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried

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