frog leg ideas ????

[buckeyesmoker]

I have always had them pan fried an over campfire. both are delicious that way !! but looking for another way to do them ?? any ideas or opinions ??

[Mark R]

Unless you want to get real complicated in a sautee, pan frying is good!
They overcook so easily, that rules out a lot of cooking methods.
But if ya gots oonions, and maters and celery and leeks and or green peppers an butta - oh an garlic (fresh minced) n basil tooo?

Cook rice.
Chop the ooonion, leek, celery an green peppa. Butter a fry pan an melt the butta kinda hot. Add the veggies(no matter) and sautee till ooonion opaque. Add garlic. Add a lil chix stock N white wine an the matters. Bring to a simmer (not boil), mix well add chopped fresh basil and frogg legggs. Simmer till leggs start to turn whiteish, pull the leggs N cover with foil. Raise heat a bit add some white wine mixed with corn starch and simmer (bubblin not boilin). Little bit of lemon zest be good now, basil too. Once the pot thickens, place legs on patch of rice, spoon veggies over leggs, garnish with fresh fine chopped ooonion greens...eat!

[HawgHeaven]

I haven't had them in a looong thyme, butt me Mom and Grandmom used to batter fry them. Not exactly sure what they used in the batter back then... sure were tasty!

Tastes like chicken!!

[Texas-Hunter]

Yes, I do.. Send them to me.. I would hate for one of my members here get sick off anything.. I will fall on the sword and take them off of you.. :)

[Hot Sauce]

I like them fried w/red sauce a bit on the hot side.

[THUMPERRRR]

always had fried in flour/cornmeal mix an simple spices or just S&P
BUT---if I ever run across any nowadays I'm gonna try brining an smoking um...
smoked frog leggs,,, bound to be delectible...

[Analog Girl]

I have always had them pan fried an over campfire. both are delicious that way !! but looking for another way to do them ?? any ideas or opinions ??

Wish I could help you on this one. I used to have friends in my youth that caught them in season and had a big frog leg fry. Yummmm! We also used to have a restaurant that had an every Wednesday night seafood buffet that served them. They were good too! So, I saw a box of them one time at a reputable meat store that we bought meat from quite often. Very pricey, Craig and I debated and decided to buy. Tried them out one night and YYYUUUUUKKKK!!!!!!! Ended up throwing that whole pricey box away! Moral of my story, fresh frog legs or no frogs legs at all.

[buckeyesmoker]

I like them fried w/red sauce a bit on the hot side.

Hey Hotsauce what did you use for the breading on those ?? that LOOKS good !!

[buckeyesmoker]

Wish I could help you on this one. I used to have friends in my youth that caught them in season and had a big frog leg fry. Yummmm! We also used to have a restaurant that had an every Wednesday night seafood buffet that served them. They were good too! So, I saw a box of them one time at a reputable meat store that we bought meat from quite often. Very pricey, Craig and I debated and decided to buy. Tried them out one night and YYYUUUUUKKKK!!!!!!! Ended up throwing that whole pricey box away! Moral of my story, fresh frog legs or no frogs legs at all.

hope my experience with frozen is A LOT better. because that's what I have. just haven't had time to collect an clean couple dozen bullfrogs. hoping now that my son is getting a little older he can go. that will make it easier for me to get out.

[Hot Sauce]

Buckeye, The breading is just white bread using a food processor then dried in a warm oven.

[gonefishin]

While a nice light dredging, in seasoned flour is nice. Our favorite method is still just to grill them...lightly oil, grill to barely done, then squeeze either a lemon, lime, orange,etc over the top...lastly salt.

The flavor/texture, to me, is like a 60/40 mixture catfish/chicken. Froggin' has been pretty good this year. We'll be cookin' up a portion of them today...frog legs and a seafood boil.

You can cook them up all sorts of other ways too...but the flavors are so delicate that I've found keeping them as simple as possible is best.



take care>>>

[44 bbq]

just keep it simple. soak in buttermilk, then in Zatarains app purpose mix and in the fryer. Got my mouth watering just thinking about it.

[Squirrel]

I was watching an episode of Unique Eats and one place was doing buffalo frog legs. They looked real tasty. He dredged them in a little seasoned flour and cornstarch then deep fried followed by a dunk in a butter and hot sauce mixture. I'd hit it.

[HistoricFoodie]

They also work as a form of scampi. Just pan-fry them in garlic butter; no breading.