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
1/2 cup corn meal
1/2 AP flour
2 teaspoon old bay seasoning
1/2 teaspoon black pepper
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
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
3 Comments Add yours
I’d order your frog legs. These look too yummy.
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So interesting, Dan! They look yummy! I think I’ve only had frog legs once in my life, when I was about 12 or. I may have to try this is Crosby’s still has them next week.
They were frozen. You can’t get fresh ones up here only in Louisiana. Most other come from Bangladesh