Fried Frog Legs
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 731.5
- Total Fat: 22.3 g
- Cholesterol: 69.5 mg
- Sodium: 223.1 mg
- Total Carbs: 99.7 g
- Dietary Fiber: 7.7 g
- Protein: 34.2 g
View full nutritional breakdown of Fried Frog Legs calories by ingredient
Introduction
This is a great picture of our President Obama enjoying some frog legs, a Creole delicacy that was made famous in the French Quarter down in New Orleans, Louisiana! This is a great picture of our President Obama enjoying some frog legs, a Creole delicacy that was made famous in the French Quarter down in New Orleans, Louisiana!Number of Servings: 1
Ingredients
-
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
Salt
Black Pepper
Breading:
1 c Flour
1 c Yellow Corn meal
3/4 c Cornstarch
2 T Creole Seasoning
1/2 t Salt
1/2 t Black Pepper
1/2 t Cayenne
1 t Lemonpepper seasoning
2c Peanut Oil for frying
Garnish: Lemons, cut into wedges
Directions
1. Thaw and wash the frog legs under cold water.
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 bag or a paper bag. Drop the legs into the bag and shake it up a few times.
6. Carefully place the frog legs into the super hot oil. Leave a half an inch of space between the pieces.
7. Cook for about 3 minutes on each side until they stop bubbling. Do Not Overcook.
8. Remove the legs from the hot oil and place them on paper towels to drain.
9. Transfer the cooked legs to a deep casserole dish lined with fresh paper towels to finish soaking up the fat.
10. Cover with paper towels to keep them crisp and hot until you are ready to serve them.
Serve hot as soon as possible with Tabasco Sauce and lemon wedges.
Serving Size: Makes 6-8 Servings
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 bag or a paper bag. Drop the legs into the bag and shake it up a few times.
6. Carefully place the frog legs into the super hot oil. Leave a half an inch of space between the pieces.
7. Cook for about 3 minutes on each side until they stop bubbling. Do Not Overcook.
8. Remove the legs from the hot oil and place them on paper towels to drain.
9. Transfer the cooked legs to a deep casserole dish lined with fresh paper towels to finish soaking up the fat.
10. Cover with paper towels to keep them crisp and hot until you are ready to serve them.
Serve hot as soon as possible with Tabasco Sauce and lemon wedges.
Serving Size: Makes 6-8 Servings
