Sunday, October 27, 2013

Andy's Southern Fried Frog Legs

You can't say you've done it all until you've caught and fried a mess of frog legs. Now that we can conveniently buy the frog legs in Rogersville, there's no need to get eaten up with chiggers traipsing around several ponds in the dark of night to catch your next meal. It has been MANY YEARS since I've last gone frog gigging. My job was to hold the flashlight back in the day...with good reason. My aim isn't the best and I was always scared to death a snake would be lurking around and get me.

What frog leg meal would be complete without the following: catfish, cole slaw and hushpuppies. If you're going to break out a cast iron pot and get it fired up on the burner (outside), you might as well go all out and go all fried. We always fry these in the following order: hushpuppies, frog legs and then the catfish.

Before I tried them, I had always heard that frog legs tasted like chicken. That's not 100% true. They have their own unique taste. All I can say is they taste GOOD. Don't be a chicken, jump in and get your feet wet! The thigh meat is really white and tender. Before you know it, you'll have a plate full of bones and wonder who ate all of them?
 Wash the frog legs and remove anything that looks "questionable."
 Split in half. Soak the frog legs in the milk/egg mixture for an hour before frying.
White your cast iron pot of oil is heating to 350-375 degrees, go ahead and get the legs prepared.
Mix two cups flour with the following seasonings to your taste: Salt, pepper, Tony Chachere's Creole seasoning. Pour the flour mixture in the bottom of your shaker/breader basket. Add the frog legs. Before we bought this handy contraption, we used gallon ziplock bags to coat everything with.
 Shake several times until the frog legs are coated well.
We LOVE this style of thermometer. It is so much safer to cook with than the traditional style with that little clip. This is a lot more accurate. Get your grease up to 350 degrees. 
 Slowly drop several of the frog legs in one by one. Be careful! Grease will splatter and it will be easy to get burned. Make sure your kids are well away from this type of cooking activity.
 When the legs start floating to the top and the crust is a nice golden brown, they are ready to take up.Use a slotted spoon to remove the frog legs. Let some of the grease drip off before you transfer.
Drain on a paper towel lined pan.

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