Breaded Frog Legs Recipe
Served with french fries, slaw, & vegetable
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Ingredients
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Frog Legs
French Fries
Coleslaw
Vegetable
Method
Frog Legs
- 1
Prepare the Frog Legs
Rinse the frog legs under cold water and pat them dry with paper towels.
- 2
Marinate
Place the frog legs in a bowl and pour the buttermilk over them. Let them marinate in the refrigerator for at least 1 hour.
- 3
Prepare the Coating
In a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- 4
Coat the Frog Legs
Remove the frog legs from the buttermilk, letting the excess drip off. Dredge each leg in the flour mixture, ensuring they are fully coated.
- 5
Fry the Frog Legs
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated frog legs and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
French Fries
- 6
Prepare the Potatoes
Peel the russet potatoes and cut them into thin fries.
- 7
Rinse and Soak
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 8
Fry the Potatoes
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the soaked fries in batches and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
Coleslaw
- 9
Prepare the Vegetables
Shred the green cabbage and carrots finely.
- 10
Make the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.
- 11
Combine and Chill
Add the shredded cabbage and carrots to the dressing. Toss to coat evenly and refrigerate for at least 30 minutes before serving.
Vegetable
- 12
Prepare the Vegetables
Steam or sauté the mixed vegetables until tender, about 5-7 minutes.
