I didn’t technically make this recipe. Or even eat it.
But I was on vacation in LA all weekend so I needed to supplement the blog with guest posts. And luckily, my brother whipped up some fried frog legs – something I’ve never attempted to before.
Has anyone else ever made these? I’ve seen them at Central Market before, but I’ve never though twice about picking them up. They look a little intimidating in the package, but once fried they totally look edible to me.
The verdict from my brother? They were a little strange in that they were insanely tender and had the consistency of white fish, but tasted more or less like chicken. But not like KFC chicken.
So there you have it.
Fried Frog Legs
8 sets frog legs
1 cup all purpose flour, for dredging
1 quart buttermilk (to tenderize legs)
2 cups buttermilk, for dredging
1/2 cup hot sauce
1 cup corn flour
1/2 tbsp. black pepper
1/2 tbsp. sea salt
Vegetable oil, for frying
Preheat oil to 375 degrees F. Place frog legs in a mixing bowl and top with buttermilk. Allow to sit one hour at room temperature. Remove frog legs from buttermilk and begin dredging your frog legs. Start by putting a light coat of all-purpose flour on the frog legs. Mix buttermilk and hot sauce, then dip them into that mixture. Finally, cover them with corn flour and seasonings. Once the oil is up to temperature, carefully place the battered frog legs in the oil. Cook for 6 to 8 minutes until they are golden brown. Place them on a paper towel and let the excess oil drain off. Serve hot.