Need a good frog leg recipe

[Hix]

Sarachi sauce and Tony's. Then lightly batter with corn meal and deep fry. Just did a few dozen tonight.

Also Louisiana rub is good on them.. like a chicken wing rub fried.

[MQ32Shooter]

I'll second that!

I'll third that!

[Graysonhogs]

I have been eating them at Golden Seafood off Griggs. They bread and fry and then do a stir fry with veggies 'jalapenos" and Valentina sauce. It is amazing. You get 6 to the plate and I have to push to get 4 into my belly........

The other two get hung in the 'stache. Hi Thor

[denimdeerslayer]

Man does that bring back memories. Way better than dove! We always just seasoned then rolled in flour and fried them. Cook them fresh. Ours would jump out of the skillet.

[TXHUNT3R]

Gone great. I will trade 9 frogs for 12 doves any day.......

No joke!!!!!

LOVE me some frog legs!!!!!

[Bayouboy]

Seasoned Louisiana fish fry and peanut oil is all you need!

[lovemylegacy]

Egg wash, salt and black pepper in dredging flour, drop in hot grease

[Saltyag15]

I wish I could come across a mess of frogs sometime. None of our tanks seem to have any! That is one critter I've never killed, cleaned, and cooked myself.

[hopedale]

Chef John Folse

http://www.jfolse.com/recipes/seafood/frog03.htm

Frog Legs Provencal
PREP TIME: 30 minutes
SERVES: 6

COMMENT:
When I was growing up on the bayous of South Louisiana, I thought frog legs were by far the greatest delicacy to come out of the swamp waters. Today, I know they are! Provencal refers to that style of cooking from the south of France bordering the region of Provence on the Mediterranean Sea. Normally, tomatoes smothered in garlic and olive oil along with herbs de Provence set the tone for this style of cooking.

INGREDIENTS:

12 Louisiana frog legs
1 cup seasoned white flour
1/4 pound melted butter
2 tablespoons Extra Virgin Olive Oil
1/2 cup minced Bermuda onions
1/4 cup slivered garlic
1 cup diced Creole tomatoes
1 ounce dry white wine
1 cup chicken stock
1/4 cup sliced green onions
salt and pepper to taste
Louisiana Gold Pepper Sauce to taste

METHOD:

In a 10-inch sauté pan heat butter and olive oil over medium high heat. Coat frog legs in seasoned flour shaking off all excess. When butter is hot, sauté frog legs 2 to 3 minutes on each side. Add onions and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt, pepper, and Louisiana Gold Pepper Sauce. Additional stock may be needed to return a sauce-like consistency.

[Tryton]

I'll second that!

I'll triple that.

[Ksig512]

Dang , now im hungry . I love me a mess of jumpers

[chrisgunguy]

Cooking them up tonight. I will update. Thanks for the input.

[RutnBuk]

Cooking them up tonight. I will update. Thanks for the input.

Im jealous. Enjoy.

[chrisgunguy]

Mmmmm. Thanks guys. This was great.

[Low Fence]

We caught 32 opening weekend of dove season on a plastic fishing worm rigged wacky style it was a blast and hilarious.


Soaked in allegro and season salt 3 hours. In skillet cooked a bunch of bacon. Added butter to the grease and fried them naked in that. Best I've ever ate