Crispy Frog Legs With Cole Slaw Recipe
6 pairs frog legs dredged in seasoned flour and deep fried. Served with cole slaw, 2 hushpuppies, and Papous sauce.
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Ingredients
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Frog Legs
Cole Slaw
Hushpuppies
Papous Sauce
Method
Preparing Frog Legs
- 1
Dredge Frog Legs
In a large bowl, mix together all-purpose flour, salt, black pepper, paprika, and garlic powder. Dredge the frog legs in the seasoned flour until well coated.
- 2
Heat Oil
In a deep frying pan, heat 4 cups of oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry Frog Legs
Carefully place the dredged frog legs into the hot oil. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Making Cole Slaw
- 4
Mix Ingredients
In a large mixing bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until the cabbage and carrot are well coated.
- 5
Chill Slaw
Cover and refrigerate the cole slaw for at least 30 minutes to allow flavors to meld.
Making Hushpuppies
- 6
Combine Dry Ingredients
In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix well.
- 7
- 8
Fry Hushpuppies
In a separate pan, heat 2 cups of oil over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.
Making Papous Sauce
- 9
Mix Sauce Ingredients
In a small bowl, combine mayonnaise, ketchup, hot sauce, and lemon juice. Stir until smooth.
