Frog legs!

[Montec man]

Man I love me some fried frog legs. One of my old favorites

[12ring]

Little diner in Atoka OK has em on the fri night buffet! I try to get in there 2-3 times during deer season.

[SaltwaterSlick]

For years, the old Triggs Humble In on First street in Humble had all you can eat shrimp or catfish or froglegs on Friday nights! I used to wear 'em out pretty regular. Sure was sad to see that restaurant close down... It was a Humble landmark for generations!

[Burnadell]

For years, the old Triggs Humble In on First street in Humble had all you can eat shrimp or catfish or froglegs on Friday nights! I used to wear 'em out pretty regular. Sure was sad to see that restaurant close down... It was a Humble landmark for generations!

Charlie, you probably put them out of business! lol !!!

[CaprockRoamer]

Frog legs......you can eat the whole **** frog.
Good lord.

Well, I’ll tell you what. I’ll start keeping the part from the front legs forward and mail it to you since you’re so adamant about it.

[CaprockRoamer]

My Mom and Dad love them. Me, not so much.

I've tried them more than once and can't figure out how everyone that loves them loves them.

I bite into the thick thigh part and feel like I'm chewing on a piece of rubber.

What do you like about them?

It’s hard to say. I will admit, some of the bigger ones are a bit chewy at times, especially if they’re cooked too long. If they’re taken care of from the moment they’re pulled of the hook/gig/arrow, ( skinned and thrown on ice immediately) up to the time of consumption, I personally feel they’re tastier than any store bought chicken drumstick. I’m sure it has a lot to do with the effort put in to acquire them and appreciating that. With that being said, I don’t believe I’ve ever eaten one that I didn’t have an hand in “catching.”

[mjhaverkamp]

We serve them at our restaurants, seasoned flour and deep fried, pretty tasty.

[dbaio1]

Frog Legs Sauce Piquante

Frog Legs Sauce Piquante

iNGREDIENTS

2 tablespoons vegetable oil
12 frog legs (about 1 pound)
1 tablespoon flour
1 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1 bay leaf
1/2 teaspoon dried thyme
2 teaspoons chopped garlic
3 cups chopped, peeled, and seeded tomatoes, or 3 cups chopped canned tomatoes
1 teaspoon Tabasco sauce
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the frog legs and brown lightly on both sides, 2 to 3 minutes. Transfer the frog legs to a platter and set aside.
Add the flour to the oil. Stirring constantly for 4 to 5 minutes, make a medium brown roux, the color of peanut butter.
Add the onions, bell peppers, celery, salt, and cayenne. SautÈ for 3 to 4 minutes, or until wilted. Add the bay leaf and thyme. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture begins to bubble, reduce the heat to medium. Simmer uncovered, stirring occasionally, for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Sprinkle with the lemon juice and add the parsley.
Remove the bay leaves, and serve.

[Jmh05]

We used to eat them all the time in college. Friend would spot light them with a mag light, shoot them with a pellet gun and then knock them over the head with the mag light.