Wild in the Kitchen: Dang Good Frog Legs

Mike Bolton | August 3, 2014

Danged-Good Frog Legs

If you’re looking for a summer adventure with your buddies, you won’t find much more fun than going frog-gigging. Frying up a mess of frog legs in the backyard is a great way to re-live the adventure.

20 sets of frog legs
2 eggs, well beaten
1 cup of flour
Cooking oil
1 large onion, diced
Garlic salt, to taste
16-oz. jar sauce piquante
2 cups water

Remove skin from frog legs by pulling off with a pair of pliers. Dip frog legs in egg mixture then batter in flour. With cooking oil at 350 degrees in your skillet, cook until golden brown. Remove legs and drain on paper towel. Lower the heat, and slowly add remaining flour and stir until a light-brown gravy is made. Add diced onions and garlic salt, and stir until onions soften. Add piquante sauce and stirl until well-heated. Add water to create desired consistency. Place legs in mixture, and simmer covered for 10 minutes.

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