Frog Legs, Deep Fried: A Tasty Treat

Deep-fried frog legs are a deliciously soft white meat that, when cooked right, is surprisingly tasty and tender. They are often said to taste like chicken, with a slight fish flavor. While this dish may not be for everyone, it is worth a try, especially when served with a rich Cajun remoulade sauce. To cook frog legs in a deep fryer, you will need to prepare a marinade and a flour mixture, dip the legs in the marinade and then the flour, and then deep fry them until they are golden brown.

How to cook frog legs in a deep fryer

Marinating the frog legs

Marinating frog legs is a crucial step in ensuring their tenderness and flavour. Here is a detailed guide on how to effectively marinate frog legs for deep frying:

Firstly, prepare a marinade that will infuse the frog legs with flavour and moisture. A popular choice is a Creole Butter Injection Sauce, which can be either homemade or store-bought. This marinade is especially effective as the dairy in the butter helps to tenderise the meat. You can also add other ingredients to the marinade, such as Cajun seasoning, hot sauce, Worcestershire sauce, garlic powder, salt, and pepper to enhance the flavour.

Next, place the frog legs in a large bowl or resealable bag. If using a bowl, pour the marinade over the frog legs, ensuring they are completely coated. If using a resealable bag, add both the frog legs and the marinade, seal the bag, and gently massage the bag to coat the legs. It is important to be careful when using a bag as the bones in the frog legs can be sharp and pierce the bag.

Allow the frog legs to marinate for several hours or even overnight in the refrigerator. The longer they marinate, the more tender and flavourful they will become. For best results, aim for at least four hours of marination time.

Once the marination time is complete, remove the frog legs from the refrigerator. Place the legs on a baking rack or wire rack to allow any excess marinade to drip off. This step is important as it ensures that the frog legs are not overly soggy before frying, which could impact the final texture.

After the frog legs have dripped dry, they are ready to be coated in flour and deep-fried. However, it is crucial to ensure that the oil is heated to the correct temperature before frying, typically around 350°F to 375°F. This will ensure that the frog legs cook evenly and achieve the desired crispiness.

Preparing the flour mixture

Step 1: Gather Your Ingredients

Start by gathering the dry ingredients for the flour mixture. You will need all-purpose flour, cornmeal, and seasonings. The exact amount of flour may vary depending on the number of frog legs you are preparing, but a common ratio is 2 cups of flour for a standard batch.

Step 2: Combine Dry Ingredients

In a large bowl, combine the all-purpose flour and cornmeal. The cornmeal adds a delightful texture to the final dish. Mix these two ingredients thoroughly to ensure they are evenly distributed.

Step 3: Add Seasonings

Now it's time to season your flour mixture. You can use a variety of seasonings, but some popular choices include garlic powder, onion powder, Cajun seasoning, or Creole seasoning. Be generous with your seasonings, as this will infuse flavour into the frog legs during frying. Add a teaspoon or two of black pepper to enhance the flavour. You can also add a pinch of salt, but be mindful that some marinades or dipping sauces may already contribute saltiness to the final dish.

Step 4: Mix Thoroughly

Once you have added all your dry ingredients and seasonings, use a whisk or a fork to mix everything together thoroughly. Ensure that the seasonings are evenly distributed throughout the flour mixture. This step is crucial for ensuring that each frog leg gets an even coating of flavour.

Step 5: Prepare for Coating

Line up your flour mixture, egg mixture, and marinated frog legs in an assembly line. You will need a separate bowl for the egg mixture, which typically consists of whisked eggs and other wet ingredients like milk or beer. Have a plate or baking rack ready for placing the coated frog legs.

Remember, the key to a successful flour mixture is ensuring the right proportions and even distribution of ingredients. Don't be afraid to adjust seasoning levels to suit your taste preferences. With this flour mixture, you're well on your way to creating mouthwatering deep-fried frog legs!

Making the egg wash

It is important to note that the egg wash mixture carries a risk of salmonella, so be sure to clean your utensils and work area thoroughly. Also, if you are using a pastry brush to apply the egg wash, use a silicone brush as it is easier to clean and does not absorb odors or fats.

Once your egg wash is ready, you can dip your flour-coated frog legs into it. Make sure the frog legs are well coated before moving on to the next step of the breading process.

If you want to add some extra flavor to your egg wash, you can include other ingredients such as beer, Cajun seasoning, garlic powder, mustard, or hot sauce. Simply add these ingredients to the egg wash and stir until combined. This will give your frog legs a unique and tasty kick!

Heating the oil

Firstly, you should use a suitable oil for frying. Vegetable oil, peanut oil, and corn oil are all recommended for frying frog legs. Pour the oil into your deep fryer, ensuring it reaches a depth of about 1/2 inch to 2 inches. You want the frog legs to be fully submerged in the oil when frying, so adjust the amount of oil accordingly.

Next, turn on your deep fryer and set the temperature to 350°F to 375°F. Allow the oil to heat up to this temperature before carefully adding your frog legs. This temperature range is important as it ensures the frog legs cook all the way through without burning the exterior. Depending on your deep fryer, it may take a few minutes to reach this temperature.

Once the oil is heated to the correct temperature, you can carefully lower the frog legs into the hot oil. Use a pair of tongs or a slotted spoon to gently place the frog legs into the fryer, being cautious of hot oil splatters.

Frying the frog legs

Frying frog legs is a simple process, but it does require some preparation. First, you will need to source your frog legs. You can either catch them yourself or order them from your local fish mart.

Once you have your frog legs, you will need to prepare a marinade. A popular option is a Creole Butter Injection Sauce, which you can make yourself or buy pre-made. Place the frog legs in a large bowl and pour the marinade over them, ensuring they are fully coated. Allow the legs to marinate for at least four hours, but preferably overnight.

After marinating, it's time to prepare the coating. Set up a dredging station with three bowls. In the first bowl, place some flour. In the second bowl, whisk together some eggs and milk. In the third bowl, combine flour, cornmeal, and Cajun spice. First, coat the frog legs with flour, then dip them in the egg mixture, and finally, coat them with the flour/cornmeal mixture.

Now, it's time to fry! Heat your deep fryer to 350-375 degrees Fahrenheit. Pour in enough oil to reach a depth of about 1/2 inch to 2 inches. When the oil is hot, carefully lower the coated frog legs into the fryer in batches, being careful not to crowd the fryer. Fry the legs for about 4-5 minutes, or until they are golden brown and cooked through.

Remove the frog legs from the fryer and place them on a paper towel-lined plate to drain the excess oil. Allow them to cool for a minute or two before serving. Enjoy your crispy, golden frog legs!

Frequently asked questions