Deep-fried frog legs (crispy and golden)
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 3–4 people
Ingredients:
500 g frog legs (cleaned and skinned)
500 g frog legs (cleaned and skinned)
1 cup of buttermilk (or milk + 1 tablespoon of lemon juice)
1 tsp salt
½ tsp black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon of cayenne pepper (optional, for heat).
Breading:
1 cup of plain flour
½ cup cornmeal (for extra crunch).
1 tsp paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
For frying:
Vegetable oil (enough for deep frying).
Optional garnish:
Chopped spring onions
Lemon wedges
Instructions:
1. Marinate the frog legs.
Rinse the frog legs well and pat them dry.
Place them in a bowl with buttermilk, salt, pepper, paprika, garlic powder, onion powder and cayenne pepper.
Cover and marinate for at least 1 hour (or up to overnight in the fridge for the best flavour).
2. Prepare the coating:
In a shallow bowl, mix together the flour, cornmeal, paprika, garlic powder, salt and pepper.
Remove the frog’s legs from the marinade and allow the excess to drip off.
Dredge each piece well in the flour mixture, pressing to coat evenly.
3. Deep fry.
Heat the oil to 175–180°C (350°F).
Fry the frog’s legs in batches (do not overcrowd the pan).
Cook for 4–5 minutes, turning once, until golden brown and crispy.
Remove and drain on kitchen paper.
4. Serve
Garnish with spring onions and lemon wedges.
Serve hot and crispy.
Serving suggestions:
Try with garlic mayonnaise or spicy aioli.
Or with coleslaw or fries.
With rice and lemon butter sauce.
Tips:
Frog’s legs taste similar to chicken.
Don’t overcook them — the meat should stay juicy!
The cornmeal gives them that restaurant-style crunch.
