Many believe that only the French eat frog’s legs. Not so. They’re a popular ingredient in Cajun cuisine as well – a remnant of French migration to Louisiana. These are crunchy, tasty and quite good. Of course, if you’re outside of Cajun country, you won’t exactly find these in your local supermarket.

Fried Frogs Legs I
Recipe type: Seafood
Serves: 4
  • 8 frog legs; cleaned
  • 1 small evaporated milk
  • 2 eggs
  • 1 Tablespoon baking powder
  • 2 Tablespoons vinegar
  • 1 Cup all-purpose flour
  • salt, to taste
  • Cayenne pepper, to taste
  • freshly-ground black pepper, to taste
  1. Beat eggs, add evaporated milk, baking powder and vinegar. Add salt and peppers and mix well. Put frog legs into mixture and marinate for at least 1 hour. Remove frog legs and season. Dip frog legs into flour, covering completely, then fry in 380 degrees fat. Cook until golden-brown, about 10 minutes. This recipe yields 4 servings.
  2. Recipe Source: Rayne Frog Festival - 1995 - Rayne, LA

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