Crispy Fried Frog Legs 2 to 2 1/2 pounds small frog legs 1/3 cup lemon juice crushed ice 1/3 cup milk 2 eggs -- separated 2 teaspoons vegetable oil salt and pepper 2 cups all-purpose flour vegetable oil for deep frying Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain. Serves 4 to 6

Cajun Frog Legs

16 good sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1 dash white pepper
1 dash oregano
1 dash rosemary
salt to taste

Skin, clean and rinse frog legs well. Cover with whole milk and
garlic juice in a plastic mixing bowl, refrigerate overnight.
Pat dry, season with paprika, onion powder, cayenne, black
pepper and desired amount of salt. Add white pepper, oregano and
rosemary to the flour. Heat shortening in a skillet. Lightly
flour the frog legs and fry until golden brown.

Batter Fried Frog Legs

1 egg, beaten
1/2 teaspoon salt
2 pounds frog legs
1/2 cup corn meal
1/8 teaspoon pepper
1/2 cup cooking oil

Mix the egg, corn meal, salt and pepper together to form a batter. Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.

Sauteed Frog Legs

Parish Patch Farm & Inn

Ingredients:
4 pair frog legs
4 Tbsps butter
1 Tbsp minced  garlic
1 Tbsp chopped parsley
1/4 cup fine bread crumbs

Heat butter, garlic, and parsley over medium high heat
in sautee pan. Add frog legs and sautee until tender.
Roll frog legs in fine bread crumbs before serving.

Serves 1

Sauteed Frog Legs with Cayenne

Ingredients

18 to 24 pairs large Frog legs
1 quart buttermilk
18 fresh cayenne peppers with seeds and veins removed
1/4 cup unsalted butter or margarine
1/2 cup olive oil
about 3 tablespoons sugar
3 cups all-purpose flour

seasoning mix:

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Directions

Place frog legs in a large baking dish; add buttermilk. Cover
and refrigerate at least 3 hours.
Combine all ingredients for seasonings mix in a small bowl; set
aside.
Wearing rubber gloves, slice cayenne peppers into thin julienne
strips; set aside.
In a heavy 12 inch skillet over medium heat, heat butter and
olive oil.
Reduce heat; add cayenne pepper strips; sprinkle with 3
tablespoons sugar.
Cook slowly, stirring often, until strips are very wilted, about
15 minutes.
Remove from heat. Remove 1 or 2 strips; taste degree of hotness.
If a less intense taste is desired, sprinkle on 2 teaspoons more
sugar; cook 5 minutes.
Remove peppers with a slotted spoon, leaving oil in skillet.
Cover to keep warm.
Drain frog legs, discard buttermilk. Rinse frog legs under
running water. Pat dry on paper towels.
Return to skillet to medium heat. When oil is hot, dredge frog
legs in flour, turning to coat well; shake off excess.
Saute frog legs in batches. Do not crowd pan. Saute frog legs
about 5 minutes on each side, turning once.
As each batch is finished, drain on paper towel; sprinkle with
seasoning mixture; keep warm.
To serve, place frog legs on a platter; scatter sauted peppers
over top.