Creole Fried Frog Legs
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 232.5
- Total Fat: 3.3 g
- Cholesterol: 135.7 mg
- Sodium: 142.3 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.2 g
- Protein: 38.3 g
View full nutritional breakdown of Creole Fried Frog Legs calories by ingredient
Introduction
This is a great picture of our President Obama enjoying some Fried Frog Legs, a famous Creole delicacy in the French Quarter in New Orleans, Louisiana! This is a great picture of our President Obama enjoying some Fried Frog Legs, a famous Creole delicacy in the French Quarter in New Orleans, Louisiana!Number of Servings: 8
Ingredients
-
4 lbs Frog Legs
Marinade:
2 Large Eggs
2/3 c 2% Milk
1 T Creole Seasoning
1/2 t Garlic powder
1/2 t Onion powder
1 t Tabasco Sauce
1 t Cayenne pepper
1/2 t Salt
1/2 t Black Pepper
Breading:
2 C Flour
3/4 c Cornstarch
2 T Creole Seasoning
1 t Lemonpepper seasoning
1/2 t Salt
1/2 t Cayenne
1/2 t Black Pepper
2c Peanut Oil for frying
2 Lemons, cut into wedges
Directions
1. Thaw and wash the frog legs.
2. Separate the legs into individual legs if you want to and place them in a large zip-lock freezer bag.
3. Add the milk, Creole seasoning, hot sauce, pepper, garlic and onion powder to the bag. Mix to make sure that all of the legs are covered. Marinate in the refrigerator for 1-3 hours.
Cooking method:
4. Pour the oil into a deep cast iron skillet, about 2". Heat the oil on high until it is very hot.
5. Pour the flour mixture into a plastic or paper bag. Drop the legs into the bag and shake it up a few times.
6. Place legs in the oil a few at a time leaving about a half an inch of space between the pieces.
7. Cook them about 3 minutes on each side until they stop bubbling. Do Not Overcook.
8. Remove the legs and place on paper towels. Place in a cover dish with paper towels on the bottom to finish soaking up the fat until you are ready to serve them.
Serve immediately with Tabasco Sauce and lemon wedges..
Serving Size: Makes 12 frog lgs
2. Separate the legs into individual legs if you want to and place them in a large zip-lock freezer bag.
3. Add the milk, Creole seasoning, hot sauce, pepper, garlic and onion powder to the bag. Mix to make sure that all of the legs are covered. Marinate in the refrigerator for 1-3 hours.
Cooking method:
4. Pour the oil into a deep cast iron skillet, about 2". Heat the oil on high until it is very hot.
5. Pour the flour mixture into a plastic or paper bag. Drop the legs into the bag and shake it up a few times.
6. Place legs in the oil a few at a time leaving about a half an inch of space between the pieces.
7. Cook them about 3 minutes on each side until they stop bubbling. Do Not Overcook.
8. Remove the legs and place on paper towels. Place in a cover dish with paper towels on the bottom to finish soaking up the fat until you are ready to serve them.
Serve immediately with Tabasco Sauce and lemon wedges..
Serving Size: Makes 12 frog lgs
