If you want to make this Grilled Frog Legs With Garam Masala Recipe, you'll need to do some bullfrog hunting this summer! (Jenny Nguyen-Wheatley photo)
June 17, 2019
By Jenny Nguyen-Wheatley
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Garam masala is a blend of spices commonly used in India. It tastes great with chicken, and since frogs do have a taste and texture similar to chicken, the garam masala seasoning was delicious as expected, while lemon juice added a bit of brightness to balance out this dark, savory spice blend.
Hunting for bullfrogs is a fun summertime activity, one that is perfect for kids to participate. When you see a bullfrog, flash a light into its eyes, and it will strangely freeze, allowing a second person to come from behind to either grab the frog with bare hands or to use a gig, which is special spear for hunting aquatic game. However, keep in mind that not all states allow the use of gigs, so make sure to read up on your hunting regulations before you take up frog hunting this summer.
Yield: 4 appetizers Prep time: 6 hours Cook time: 30 minutes
Ingredients:
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8 frog legs 1 tablespoon olive oil, plus extra 1 teaspoon kosher salt 1 shallot, minced 1 tablespoon garam masala Juice of 1 lemon Lemon wedges for serving Chopped cilantro for garnishing
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Directions:
Rinse frog legs under cold water and pat dry with paper towels. Separate the leg pairs so they’re easy to hold and eat later. Combine 1 tablespoon of olive oil, kosher salt, minced shallot, garam masala, and lemon juice in a zip-top bag. Marinate the frog legs in this mixture for at least 6 hours, refrigerated. If you can, marinate the frog legs overnight for the best flavor. (Jenny Nguyen-Wheatley photo) Heat grill for direct, medium-high heat cooking. Oil the grates and grill frog legs until cooked through, about 5 minutes on each side. The meat will turn opaque when it’s done. Do not overcook. Be careful not to overcook the frog legs. (Jenny Nguyen-Wheatley photo) Place grilled frog legs on a dish, drizzle with olive oil and garnish with chopped cilantro.
