Peggis Fried Frog Legs Recipes

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

Steps:

• 1. THAW FROG LEGS ,IF FROZEN.SEPERATE INTO INDIVIDUAL LEGS.DIP FROG LEGS INTO MILK
• 2. IN A MEDIUM BOWL COMBINE CORN FLOUR,SALT,PEPPER ,ACCENT,& GARLIC POWDER
• 3. COAT FROG LEGS WITH CORN FLOUR MIXTURE
• 4. IN A SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2IN.MELTED SHORTENING OR COOKING OIL TO 375* FRY COATED FROG LEGS A FEW AT A TIME,IN DEEP HOT OIL FOR 1-2 MINS.OR UNTIL DONE
• 5. DRAIN ON PAPER TOWELS. KEEP WARM IN A 325* OVEN WHILE FRYING REMAINING LEGS.
• 6. SERVE WITH TARTAR SAUCE OR COCKTAIL SAUCE AND LEMON.

Steps:

• Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
• Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
• Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
• Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

Steps:

• Preheat a fryer to 350 degrees F.
• Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
• Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
• Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
• Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
• Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.

Steps:

• Season frog legs with salt and pepper; beat eggs slightly and add milk.
• Dip frog legs in flour covering completely, then into egg mixture and back in flour.
• Fry in 375 preheated oil until golden brown, about 8 minutes.

Steps:

• Place frog legs in a shallow oblong dish.
• In a small bowl, mix together the eggs, mayonnaise, cornstarch, lemon juice, baking powder, salt, and pepper; whisk until smooth.
• Pour mixture over frog legs; cover and chill for 30 minutes.
• Add flour and breadcrumbs to a heavy-duty plastic zip-lock bag; shake to mix.
• Remove legs from marinade, shaking to remove excess.
• Put 2-3 legs in bag at a time; close bag and shake until legs are coated.
• Add oil to a dutch oven to a depth of 2-3 inches; heat to 375 degrees.
• Fry frog legs for 1-2 minutes or until dark golden brown; drain on paper towels.
• Serve immediately.