Fried Frog Legs
Ingredients:
2 pounds frog legs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
1 cup buttermilk
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
Vegetable oil for frying
Lemon wedges for serving
Instructions:
Rinse the frog legs under cold water and pat dry with paper towels. Season with salt, black pepper, garlic powder, and paprika.
Place the frog legs in a bowl and cover with buttermilk. Refrigerate for at least 1 hour to tenderize and add flavor.
In a shallow bowl, combine the flour and cornmeal. Remove the frog legs from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture. Press gently to ensure an even coating. Let rest for 10 minutes so the coating adheres.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F.
Carefully place the frog legs into the hot oil without overcrowding the pan. Fry for 4 to 6 minutes until golden brown and crispy.
Remove and drain on paper towels. Serve hot with lemon wedges for a classic Southern-style dish that’s crispy on the ou
tside and tender inside.
