Frogs' Legs
Ingredients
Instructions
The best frogs legs come from Spring and early frog. You can use frozen legs if you have nothing else, but they are not near as tender and tasty.
In a deep-fryer or other large heavy pot, pour oil to a depth of at least 3 inches. Place over high heat and heat to 375°F. Set a fry basket in the oil.
In a large mixing bowl, whisk together the beer, milk, eggs, flour, and seasonings until smooth. Dip the frogs' legs in the batter, pair by pair, holding them up to let the excess batter run off. Transfer them to the fry basket, holding on to them for a few seconds to keep them from sticking to the basket. Don't overcrowd the fryer - you will probably need to make two or three batches. Fry the frogs' legs until golden brown, 3 - 4 minutes. Remove and drain on paper toweling. Serve hot, with lemon wedges or Tartar Sauce (see recipe).
Serves 4 - 6.
In a deep-fryer or other large heavy pot, pour oil to a depth of at least 3 inches. Place over high heat and heat to 375°F. Set a fry basket in the oil.
In a large mixing bowl, whisk together the beer, milk, eggs, flour, and seasonings until smooth. Dip the frogs' legs in the batter, pair by pair, holding them up to let the excess batter run off. Transfer them to the fry basket, holding on to them for a few seconds to keep them from sticking to the basket. Don't overcrowd the fryer - you will probably need to make two or three batches. Fry the frogs' legs until golden brown, 3 - 4 minutes. Remove and drain on paper toweling. Serve hot, with lemon wedges or Tartar Sauce (see recipe).
Serves 4 - 6.
Recipe Info
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1,105
Rating
Date
April 13, 2004
Categories
Wild Game