Deep Fried Frog Legs

Adapted from an internet recipe.

Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Dish

Cuisine American

Servings servings

Ingredients

12 frog legs, skinned, cleaned, (6 pair)
30 saltine crackers, finely crushed
1 cup all purpose flour
½ cup yellow cornmeal
1 teaspoon onion powder
2 teaspoons salt
1 tablespoon black pepper
2 eggs
½ cup milk
cooking oil, for frying

Instructions

Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
In a bowl, whisk together the eggs and milk.
Heat some oil in a large non stick pan, you want about ½ inch of oil. You want the oil hot but not smoking.
When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
Cook the legs until golden brown on each side, about 3-4 minutes per side.
Remove the legs to paper towels to drain.
Serve.

Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)