Med. frog legs (dressed)
1 c. flour
1 tbsp. lemon pepper
1 tsp. salt
1 tsp. black pepper
2 eggs (beaten)
Cracker crumbs (fine)
Vegetable oil for frying


Wash frog legs in cold water, drain. Put flour, lemon pepper, salt and black pepper in a bag and shake to mix. Shake frog legs in the seasoned flour to coat, dip in beaten egg and roll in cracker crumbs. Deep fry at 365 degrees for 7 to 8 minutes or until golden brown.

Spice it up with Cajun Frog Legs

16 frog legs skinned and clean
1/2 cup flour
3 eggs, beaten
1 tsp paprika
1 tsp garlic powder
1/4 tsp black pepper
season all to taste; flour for dusting
1 cup canola or peanut oil
1/4 cup yellow cornmeal
1/2 cup milk
1 tsp onion powder
1/2 tsp cayenne pepper
dash of white pepper (optional)

Rinse frog legs well and dry. Cover with Season-All on the frog legs to taste. In a separate bowl mix the egg and milk. 
In another bowl, combine the flour, cornmeal, paprika, onion powder, garlic powder, cayenne, black and white pepper. 

Take the frog legs and lightly coat with plain flour. Coat with egg mixture then sprinkle in the seasoned flour mixture until the leg is coated. Fry until golden brown in the oil that has been heated in a skillet. Drain on paper towel and serve with hush puppies or your favorite side.

Sauteed Frog Legs

½ pound unsalted butter

Salt and cayenne pepper

16 frogs legs, each about 4 ounces

1 cup all-purpose flour

2 tablespoons chopped fresh rosemary

1 cup dry white wine



Preheat the oven to 250°. Melt ¼ pound of butter in a large heavy skillet. Lightly salt half of the frog’s legs and sprinkle with cayenne. Dredge lightly in the flour. Sauté the floured frog’s legs over moderately high heat until golden. Sprinkle with half of the rosemary. Keep warm in the oven.

Repeat the process with the remaining frog’s legs and keep warm.

To deglaze the pan, add the wine and cook over high heat, scraping up the brown bits that cling to the bottom of the pan until the liquid is reduced by half. Strain the sauce over the frog’s legs and serve.