Crisp Fried Frog Legs
Source of Recipe
From "Down South" by Donald Link
Recipe Introduction
"I love frog legs and think they are one of the greatest indigenous Southern delicacies you can findespecially the frogs from Rayne. They are better than any I have had in France, and absolutely better than anything farmed in Asia. The meat is delicate, flavorful, clean, and unique. After tasting them, I vowed never to serve or eat imported frog legs again. Louisiana frogs ruined me forever. But now that I understand *exactly* what is involved in procuring frogs, I understand why cheap imported frog legs are what most restaurants use. Chinese frog legs sell for $3 to $4 a pound; meaty Raynes go for $14 to $18 per pound. But I think you get what you pay foror what you stay up all night frogging to catch!"
List of Ingredients
◦ 8 (2-ounce) frog legs, with backs removed
◦ Peanut or vegetable oil
◦ 1 tablespoon kosher salt
◦ 1 teaspoon black pepper
◦ teaspoon cayenne
◦ Beer batter (recipe follows)
Recipe
The trick to making good fried frog legs, especially with a wet beer batter, is to make sure the legs are really dry. Lay out the frog legs on paper towels and refrigerate for at least 30 minutes, uncovered, before seasoning and frying.
In a heavy pot, heat 4 inches of oil to 350 F.
Season the frog legs with the salt, black pepper, and cayenne. When you're ready to fry, dredge the legs through the beer batter, allowing excess batter to drip off, and carefully drop into the oil, being careful not to crowd the pot. Fry until a good golden crust forms, about 4 minutes. Transfer to paper towels to drain; serve hot.
Serves 2 to 4
❧ Beer Batter:
◦ 1 cup rice flour
◦ 1 tablespoon all-purpose flour
◦ About cup beer
◦ 1 teaspoon kosher salt
◦ 1 teaspoon black pepper
◦ teaspoon cayenne
In a medium bowl, whisk together the rice flour, all-purpose flour, beer, salt, black pepper, and cayenne. The batter should be thin enough to barely coat your fingers; this is not a heavy pancake batter.
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