Heavily influenced by the French, but with a distinctly Southern twist, this frog legs recipe is flavored with classic Cajun spices such as onion, cayenne, paprika, and thyme. (Jenny Nguyen-Wheatley photo)
November 27, 2018
By Jenny Nguyen-Wheatley
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Being Vietnamese, I ate frog legs occasionally while growing up, but only when my mom was able to find them at the grocery store. We ate them French-style: battered and fried with lots of butter. When I visited Vietnam 10 years ago, frog legs seemed to be on nearly every menu I opened. Living in the city, access is difficult, but if you live near a farm pond, you may be in luck.
Late summer is a time to go bullfrog hunting. As slimy as these aquatic creatures may look, they are enjoyed by people all over the world. Catch a few big ones and frog legs will provide a low calorie, low fat and high protein meal. Once skinned, they’re not so bad looking. The taste and texture are a lot like chicken and tad like fish or shellfish.
Serves: 4 appetizers Prep time: 15 minutes + overnight Cook time: 30 minutes
Ingredients:
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8 frog legs 1 teaspoon kosher salt ¼ teaspoon onion powder ¼ teaspoon cayenne pepper or to taste ¼ teaspoon garlic powder ¼ teaspoon dried thyme 1 teaspoon smoky paprika Freshly cracked pepper, to taste Vegetable or peanut oil for frying Hot sauce Lemon wedges Dredging:
2 tablespoons flour 1 egg + 1 tablespoon milk, lightly beaten ½ cup flour ½ teaspoon salt pepper to taste ¼ teaspoon garlic powder ¼ teaspoon paprika 1 teaspoon milk Directions:
Rinse frog legs under cold water and pat dry with paper towels. Keep the legs together or separate them so they’re easier to hold and eat. Combine kosher salt, onion powder, cayenne, garlic powder, dried thyme, paprika and cracked pepper. Coat the frog legs with this mixture in a bowl (or zip-top bag), cover and refrigerate for at least 4 hours, but preferably overnight. Preheat oil to 350 degrees Fahrenheit. Set up your dredging line by pouring 2 tablespoons of flour into a dish, combining the egg and milk in a shallow bowl, and combining ½ cup of flour, salt, pepper, ¼ teaspoon of garlic powder, ¼ teaspoon of paprika, and milk in another dish. Dredge the frog in the plain flour first, then dip into the egg mixture and then finally in the seasoned flour mixture. It's important to follow the dredging line because the flour sticks to the meat, the egg mixture sticks to the flour, and the seasoned flour mixture sticks to the eggs. (Jenny Nguyen-Wheatley photo) Fry frog legs in the hot oil until crispy and golden all over. Do not overcrowd the pan to avoid lowering the oil temperature too much. The Cajun-style spice adds a fun kick to this low fat, high protein meal. (Jenny Nguyen-Wheatley photo) Drain frog legs on paper towels or a cooling rack. Serve immediately with hot sauce and lemon wedges. Louisiana Hot Sauce is my favorite. Serve the frog legs with your favorite dipping sauce as a final touch. (Jenny Nguyen-Wheatley photo)
