Frog Legs

Frog Leg

Southern Style
Wash legs and towel dry until the flesh is slightly moist.

Roll legs in a prepared dry mixture of cornmeal, flour and seasoning: salt and pepper. Use an equal amount of cornmeal and flour.

Fry the lightly coated legs in light oil that is sizzling. Keep the oil shallow enough that the legs aren’t fully immersed in the hot oil. Remove the legs when golden brown. The meat should be white and moist.

Eat while hot.

Source: An old-time Florida country cook, of Vero Beach, FL., who didn’t want to be identified.

Fellsmere Frog Leg Festival Style
Coat legs in a mixture of dry flour, cornmeal and spices. Drop legs into oil at 350° F. Cook 2 to 4 minutes depending on size. The legs tend to rise to the surface when done. Don’t overcook. It makes the meat tough. On the other hand, undercooking can leave the flesh like raw fish.

Source: Fellsmere Frog Leg Festival.

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