Sounds fancy? It's fried frog legs. It is that time of year...hot and humid. So after celebrating the Nations birthday it's time to go frog gigging! You can buy frogs retail(frozen from places like Bangladesh or China), but where is the fun in that! The best come from good ol' country lake. I will dispense with the gory details*, the picnic before was fun as well as the frosty cold 2x4's necessary to combat the heat (89 degrees @ midnight). And the result was seven nice legs with a limit of eight(missed one....darn it!).
The preparation is very simple; Place the legs(I cross one leg into the other) in egg wash (eggs beaten with milk or cream & pepper)and then roll them in bread crumbs (I used panko). Heat oil to medium hot(325 degrees) and place frogs in for 3-4 minutes per side or until golden brown. Remove on to paper towels and lightly salt. I like to serve them with a lemon wedge and Tartare sauce**. Delicious! Some say they are like chicken(like you have never heard that before). I say they have some resemblance to chicken but much more tender with a certain fish(not in a bad way)taste. If you like them too you know what I mean;). Good eats.
* Suffice it to say you do it at night with a spot light and a long pole with a barbed fork on the end....Ouch!
**Homemade Tartare Sauce
1 cup Mayonnaise (Hellmans preferably)
1/3 cup sour cream
2 Tbl fresh lemon juice
2 Tbl dill pickle
1 Tbl capers
1 Tbl fresh dill
2 tsp Worchestershire sauce
1 tsp Hot sauce
1 tsp Seasoned salt
Combine and blend in a blender to medium smooth- Chill.
2 comments:
aw! they're green pants have been replaced by crunchy golden pants! looks yummy.
what else could I dip them in? I don't like tartar sauce....
Iron Stef,
Thanks for your comments! Gourmet Basic French Cookbook (old School-1961)recommends tomato sauce with a few drops of lemon juice...you could also do a cocktail sauce or perhaps a New Orleans remoulade. Or for a twist you could do a honey curry dip! Hope that gives you some ideas.
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