I was at my favorite seafood store Crosby’s Crab Co in Bristow VA http://www.crosbyscrabco.com  and saw frog legs on the board. Growing up in Royal Oak I remember once a year I would get to eat frog legs, my Grandma Molly would make them as part of a big dinner.  Then as I grew up I remember one take out place had them as part of their fishermen’s platter. (If any one remembers the name let me know.)  Then in my days at Superior Fish I used to deliver them to many of the Chinese restaurants in the Detroit area.  Here is my take on the frog leg.  Hope you enjoy them.  Note: I have been told I should have a food truck. (Carmac)  If I do it will be a leg truck frog legs, crab legs, chicken legs, and leg of lamb.

2 pounds under 6 frog legs
Dredge
1/2 cup corn meal
1/2 AP flour
2 teaspoon old bay seasoning
1/2 teaspoon black pepper
Batter
2 1/2 cup AP flour
1/2 teaspoon old bay seasoning
12 oz beer more if batter is too thick

Oil for cooking about an inch deep
A cast iron skillet works great (peanut oil works great)

Heat oil to 350 degrees

Mix dredge in shallow pie pan

Mix batter

Dredge frog legs in flour mixture coating fully this makes the batter stick

Dip in batter costing fully

Add to frying pan thigh first and watch for splatter

Cook for 4 to 5 minutes on each side until golden brown