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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
2 lbs frog's legs |
2 eggs, beaten |
2 tablespoons mayonnaise |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
1/2 teaspoon baking powder |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
2/3 cup all-purpose flour |
1/3 cup dry seasoned dry bread crumb |
vegetable oil |
Directions:
1. Place frog legs in a shallow oblong dish.
2. In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth.
3. Pour mixture over frog legs; cover and chill for 30 minutes.
4. Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix.
5. Remove legs from marinade, shaking to remove excess.
6. Put 2-3 legs in bag at a time; close bag and shake until legs are coated.
7. Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees.
8. Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels.
9. Serve immediately.
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