Friday, July 1, 2011
My husband is out enjoying the first night of frog season in Missouri and I'm looking forward to a nice catch. Here are a couple of wonderful recipes for frog legs. If you've never tried them, be adventurous. They taste like a cross between chicken and fish and have a mild, clean flavor. If you like chicken wings, you'll like frog legs. I promise!
Lemon Garlic Frog Legs
* 8 Pairs Frog Legs
* all-purpose flour
* 2 tablespoons butter
* 2 teaspoons corn or canola oil
* 4 teaspoons garlic butter (finely grate fresh garlic into butter and melt in microwave for a few seconds)
* Juice of 1 lemon
Preheat oven to 400°F.
Salt and pepper each leg and cover them with flour.
In a saucepan add the butter and brown them 4 minutes each side.
In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes
Crispy Fried Frog Legs
2 to 2 1/2 pounds small frog legs
1/3 cup lemon juice
1/3 cup milk
2 eggs -- separated
2 teaspoons vegetable oil
salt and pepper
2 cups all-purpose flour
vegetable oil for deep frying
Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375 degrees. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain.
Serves 4 to 6.