Recipe by ratherbeswimmin'
We ate all sorts of wild game and critters when I was a kid living in rural Louisiana. My mom always said, just tell her it is chicken and she'll eat it. She knew that if I knew what I was really eating, then I would push my plate away. That is how she got me to eat my first frog leg.
- 2 lbs frog's legs
- 2 eggs, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 2⁄3 cup all-purpose flour
- 1⁄3 cup dry seasoned dry bread crumb
- vegetable oil
Directions See How It's Made
- Place frog legs in a shallow oblong dish.
- In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth.
- Pour mixture over frog legs; cover and chill for 30 minutes.
- Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix.
- Remove legs from marinade, shaking to remove excess.
- Put 2-3 legs in bag at a time; close bag and shake until legs are coated.
- Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees.
- Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels.
- Serve immediately.