Deep Fried Frog Legs
Recipe type: Wild Game
Serves: 4 to 6
  • 2 pounds frog legs (2 to 3 pounds) skinned, and washed thoroughly
  • Marinade:
  • 1/2 Cup cooking oil
  • 1 Tablespoon soy sauce
  • 1/8 teaspoon tarragon
  • 1 Cup white wine
  • 2 Tablespoons lemon juice
  • 1 dash Tabasco sauce
  • Buttermilk Batter:
  • 1 Cup buttermilk
  • 1 egg
  • 1/2 Cup flour
  • 1 teaspoon baking powder
  • Crumb Coating:
  • 4 Cups cracker crumbs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 Cup flour
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon celery salt
  • Broccoli-Cauliflower Salad:
  • 1 Cup broccoli florets
  • 1 Cup cauliflower florets
  • 1/2 Cup chopped green onions
  • 1/2 Cup chopped green pepper
  • 1 Cup cubed Colby cheese
  • 1/2 pound bacon; cooked, crumbled
  • 1/4 Cup sugar
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • freshly-ground black pepper, to taste
  • 1 Cup mayonnaise
  1. Place frog legs in a plastic container with the well-mixed marinade ingredients for two to four hours. Meanwhile, in separate containers, combine buttermilk batter and crumb coating mixes and set aside. Remove frog legs from marinade and pat dry with paper towels. Dip first in the batter mix and then in the crumb coating. Deep fry the legs until golden-brown. Serve with broccoli-cauliflower salad. For the salad: Mix all ingredients together. Refrigerate one hour and serve.
On a warm, July summer night, if the kids are bored, instead of watching television, take them on an old-fashioned bullfrog hunt. Break out the flashlights, check the fish and game laws and go frogging.

You might have to go several times to get enough frog legs for a fry, because you can't just eat one.

They are like potato chips: when you start, you can get enough.
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