Spicy Frog Casserole Recipe

Trim and marinate

Rinse the frog legs and pat dry. In a bowl combine buttermilk, 1 tablespoon hot sauce, 1 teaspoon salt and 1 teaspoon black pepper. Submerge the frog legs in the mixture, cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time; up to 2 hours for more tender, seasoned meat).

Prepare breading

While the frog legs marinate, whisk together flour, cornmeal, smoked paprika, cayenne, garlic powder, onion powder, 1 teaspoon fine salt and 1/2 teaspoon black pepper in a shallow dish. Set aside.

Dredge and pan-fry

Heat a large skillet over medium-high heat and add 2 tablespoons of the butter. Remove frog legs from the buttermilk (reserve liquid) and let excess drip off. Dredge each piece thoroughly in the breading mix, pressing to adhere. Add legs to the hot skillet in a single layer (do not crowd). Fry until golden brown and cooked through, about 3 minutes per side depending on thickness. Transfer cooked legs to a plate lined with paper towel. Repeat in batches, adding a little more butter if needed. Reserve any remaining browned bits in the pan for flavoring the casserole base.

Sauté aromatics

Preheat oven to 375°F (190°C). In a medium saucepan or skillet (use the one with the fond from frying if possible), melt the remaining 1 tablespoon butter over medium heat. Add diced onion, celery and red bell pepper. Sauté until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux and sauce

Stir in 2 tablespoons flour and cook 1–2 minutes to remove raw flour taste, stirring constantly. Gradually whisk in 1 cup chicken stock until smooth, then whisk in 1/2 cup half-and-half. Bring to a gentle simmer until sauce thickens, about 3–5 minutes. Add 1 teaspoon Creole seasoning, 1 teaspoon Worcestershire sauce, 1/2 tablespoon hot sauce (optional for extra heat), chopped parsley and 1 tablespoon lemon juice. Taste and adjust salt and pepper as needed.

Combine with frog

Coarsely chop or leave whole the fried frog legs, then fold them into the sauce, making sure each piece is coated. If the mixture seems too thin, simmer 1–2 minutes more to reduce. If too thick, add up to 2 tablespoons additional stock.

Assemble casserole

Transfer the frog-and-sauce mixture into a 1.5–2 quart lightly buttered baking dish, spreading evenly.

Prepare topping

In a small bowl combine shredded cheddar, grated Parmesan and panko breadcrumbs. Stir in the melted 1 tablespoon butter until crumbs are moistened and clumps form slightly.

Sprinkle the cheese-and-crumb mixture evenly over the assembled casserole. Place dish on a baking sheet to catch any bubbling.

Bake and finish

Bake in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbling, about 18–22 minutes. For a deeper crust, finish under the broiler 1–2 minutes watching carefully. Remove from oven and let rest 5 minutes, then garnish with chopped green onions and extra parsley if desired.