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Frog legs are a common delicacy in French, Indian, Asian and Southern cuisines. Whether farmed or wild, frog meat can be prepared using a variety of methods; however, one of the more popular ways is to deep-fry them. Although similar in taste to a very young chicken, frog meat is more tender and absorbs more of the seasonings. Avoid overcooking frog legs as they will become tough to chew.
Rinse the frog legs using warm water. If the frog legs are frozen, thaw them by placing in warm water for approximately 30 minutes. Pat them dry with paper towel once thawed.
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Pour 4 cups of vegetable oil into the fryer or fill the fryer until the oil level is at least 2 inches above the bottom of the frying basket when the basket is lowered into the fryer. Turn the fryer on to preheat the oil.
Make a flour and seasoning mixture to use as batter. Using Cajun or Creole seasonings can enhance the taste of frog legs. To make the batter, mix 1 cup of flour, 1 tablespoon of Cajun seasoning, and 1 teaspoon each of salt and pepper in a small bowl. Set the mixture aside.
Beat the eggs in another small bowl. Dip the frog legs in the egg batter and then roll them in the flour mixture. Make sure the entire frog leg is covered in the flour mixture.
Place the frog legs into the fryer basket and lower into the hot oil for two minutes. Make sure that the frog meat is fully submerged in oil. Leave the frog legs in the fryer for approximately four minutes.
Remove the basket and dump the frog legs onto a plate or bowl lined with paper towel. The paper towel will absorb excess oil.
Allow the frog legs to cool a little before eating them. The frog meat will be tender and fall off the bone easily. Fried frog meat goes well with hot sauces such as Tabasco.