Frog leg’s are often fried, especially in the Southern US where this video was filmed. Frying them is about as easy as you can get. All you need is some frog’s legs, cornmeal, salt and canola oil – you can step it up and marinade them first – but if you have them as fresh as we did – there is no need. The trick to frog’s legs – like chicken, and really any protein, is not to overcook them. When frying, its pretty easy. Heat your oil to 325 degrees, some say 350 or higher, but I think a little longer at the lower temperature makes for a crispier exterior.
Dry dredge:
- 1 cup corn meal Corn meal
- salt to taste (maybe 1/2 teaspoon)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- pinch of ground clove and ginger
Marinate frog’s legs overnight in buttermilk – not necessary, but a tasty and tenderizing addition.
Remove leg’s from marinade and dredge through the corn meal mixture. Fry in small batches at 325 for about 6-7 minutes. Serve with homemade ketchup:
- A tiny bit of canola oil to cover pan
- 1 Tablespoon minced ginger
- 1 medium onion, diced
- 1 28-oz can tomato purée
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 Tablespoons tomato paste
- 1/2 tsp ground mustard
- pinch of ground clove
- 1 teaspoon chilli flakes
- 1 teaspoon cayenne pepper
Saute the ginger and onion in olive oil until translucent with a little salt. Add the rest of the ingredients and bring to a boil, then simmer for about an hour. Puree and taste, adjust each of the ingredients to your liking.
