Scald frog legs for 3 minutes in boiling water containing 1/2 cup lemon juice and salt.
Remove; dry with clean towel.
Season with Creole seasoning or salt and pepper.
Dip in a batter made of 2 well beaten eggs, then roll in bread crumbs.
Cover frog legs well; drop into oil heated to boiling point.
Fry to a golden brown.
Remove from oil; drain well on absorbent paper.
Fry parsley for 1 minute.
Place a folded white napkin in a dish.
Lay frog legs upon it; garnish with fried parsley and sliced lemons.
Wash frog legs under cold water.
Soak frog legs in mixture of milk, salt and 3 tablespoons of paprika for 5 minutes.
Heat vegetable oil to 375\u00b0.
Season flour with 3 tablespoons paprika and dip frog legs in seasoned mix.
Shake off excess flour and fry legs for 3 to 5 minutes, depending on size of legs.
Turn legs frequently to keep from burning.
Paprika does not have to be used as it does not affect the flavor.
However, the meat takes on a prettier golden brown color as it fries.
Thaw frog legs.
If frozen, separate into individual legs. In shallow dish, combine flour, salt and ground red pepper.
Dip frog legs into flour mixture, a few at a time, to coat thoroughly. In a saucepan or deep fat fryer, heat about 2-inches of cooking oil to 375\u00b0. Fry coated frog legs, a few at a time, in deep hot fat about 2 minutes or until done.
Keep warm in a 325\u00b0 oven while frying the remainder.
Makes 6 servings.
Arrange frog legs in a shallow container. Combine eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt and pepper; stir until smooth. Pour over frog legs. Cover and chill for at least 30 minutes. Combine flour and bread crumbs in a plastic bag. Remove legs from marinade, shaking off excess. Place 2 or 3 legs at a time in flour mixture.
Close bag; shake until legs are well coated. Pour oil 2 to 3 inches deep. Fry legs until dark golden brown. Drain on paper towels.
Put flour and all seasonings in a large bowl and mix well. Add frog legs, cover bowl and shake to coat all frog legs thoroughly with dry mixture.
Fry in hot oil until brown on both sides.
Drain on paper towels.
Sprinkle with additional salt and enjoy.
Marinate frog legs in lemon juice, water, 1/2 teaspoon salt and pepper for 1 hour.
Mix 1/4 cup flour and all remaining ingredients in separate bowl for batter.
Remove frog legs from marinade.
Dip in batter, coating thoroughly.
Roll in remaining flour.
Cover and fry in hot fat until tender.
Remove cover and brown lightly.
Skin frog legs and place into boiling water to which you have added salt and lemon juice.
Boil for about 2 minutes.
Remove from water and wipe dry.
Beat eggs lightly and dip legs in it, then roll them into cracker crumbs.
Fry in deep fat until golden brown or until done.
This should be 3 to 5 minutes, depending on size of legs.
Marinate the frog legs in salt, pepper and lemon juice for about 1 hour or more.
Dip legs in egg and roll in bread crumbs. Deep fat fry until golden brown.
Beat together the eggs, milk and seasonings.
Gradually stir in the flour.
Set this aside and prepare the dredge by mixing together the flour, cornmeal, salt, pepper, garlic powder, onion powder and cayenne.
Add the oil to a deep fat fryer and heat. Prepare the frog legs by dipping them in the egg-milk preparation and then coating them with the dry ingredients.
Fry the legs, one pair at a time, until golden brown.
Remove and drain on paper towels.
Mix the egg, cornmeal, salt and pepper together to form a batter.
Dip the frog legs into the batter, then fry in the oil in a large heavy skillet for 25 minutes, turning so they brown evenly on all sides.
Serves 4.
Season frog legs with salt and pepper; beat eggs slightly and add milk.
Dip frog legs in flour covering completely, then into egg mixture and back in flour.
Fry in 375 preheated oil until golden brown, about 8 minutes.
Clean legs from skinned bull frogs.
Sprinkle liberally with salt and pepper.
Combine milk and egg; beat well.
Dip legs into egg mixture; then coat well with flour.
Place in medium hot melted Crisco.
There should be at least one-inch of grease, as legs are best when fried rather quickly, about 4 to 6 minutes, turning once. Drain on absorbent paper.
Serves 4 to 6. Smaller legs are more tender.
Salt and pepper frog legs.
Dip legs into egg mixture and batter in cracker crumbs.
Drop legs in hot oil and brown on both sides.
Don't overcook.
Guaranteed to make you tap your foot when eating.
Cut several frog legs into pieces; place in saucepan.
Cover with boiling water or light stock.
Add the lemon slices, white pepper, celery, onion and parsley.
Simmer, covered, until tender. Drain.
Melt the butter or margarine in saucepan.
Add the sliced mushrooms.
Stir in the flour.
Stir in slowly the chicken stock or stock from cooking the frog legs.
Correct the seasonings.
Wash legs and let dry in air.
Dust generously with salt and pepper and roll in cracker crumbs.
Melt butter over high heat. Brown and add frog legs.
Saute 1 1/2 minutes and turn.
When legs curl, remove from heat and serve at once.
If a crisp joint is preferred, pour butter from pan and saute legs another minute, shaking them to prevent burning.
Cut a squirrel into pieces, place in a big soup pot with enough hot water to cover.
Let simmer slowly until tender. Season with salt and plenty of black pepper.
Let come to a rolling boil and add dumplings.
Cover and cook 10 minutes. Uncover and add one cup of milk in which a tablespoon of flour has been dissolved.
honey, garlic, and ginger. Toss frog legs in marinade to coat evenly
Dip frog legs in milk, then dip in flour.
Brown frog legs in skillet in butter (melted), for 10 to 15 minutes.
If legs are large, cook covered 15 minutes longer.
Remove to warm platter. Season with salt and pepper.
Add 1/4 cup each butter and almonds to skillet.
Brown lightly.
Add lemon juice.
Pour over legs, top with snipped parsley.
Serves 6.
Season frog legs with salt and pepper.
Dip in beaten eggs and crumbs.
Let stand 20 minutes.
Fry in hot fat until brown.
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legs that's tender and juicy