FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.
FRIED FROG'S LEGS
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Provided by AnimalWhiz
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g
SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER
Steps:
- Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
FRIED FROG LEGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
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.
SAUTE FROG LEGS
This is a very low calorie, low fat, low carb, high protein food. Perfect for those wanting to shed a few pounds. Besides, who doesn't love frog legs. Taste like chicken!
Provided by David04
Categories Wild Game
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinate frog legs in dark soy sauce for at least 1 hour.
- Heat oil in a pan. Add in garlic and ginger. Saute just long enough to release the aroma.
- Then add the marinated frog legs. Saute until golden brown.
- Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
- Stir well.
- One sauce starts to boil, mix in the cornstarch to thicken the sauce.
- Serve and enjoy.
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