Recipes
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 Directions: 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. |
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½ pound unsalted butterSalt and cayenne pepper16 frogs legs, each about 4 ounces 1 cup all-purpose flour 2 tablespoons chopped fresh rosemary 1 cup dry white wine  Directions: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. |