Fried Frog Legs
Ingredients
- 8 frog legs, split and skin removed
- 1 cup flour
- 1/2 cup cornmeai
- 3 saltine crackers, crushed
- 1 tablespoon Creole seasoning (see my recipe)
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 1/2 cup milk
- 2 cups vegetable oil for frying
- 6 tablespoons ghee for frying
Instructions
Rinse frog legs and pat dry and place in ziplock bag with milk and refrigerate for at least 1 hour.
Combine flour, cornmeal, saltine cracker crumbs, pepper, salt, creole seasoning, onion powder and garlic powder in a large resealable bag; shake well to mix.
Drain milk from bag into bowl and whisk in eggs and milk.
Heat vegetable oil and ghee in a large skillet over medium-high heat to 325 degrees. The oil should be about 1/2 inch deep.
Dip legs into egg mixture in batches, then press into cracker mixture until evenly coated. Place the breaded legs, unstacked, onto a plate. Repeat with remaining legs.
Lower breaded legs carefully into the hot oil in batches. Fry until golden brown, about 4 to 5 minutes on each side. Transfer to a paper towel-lined plate to drain.
Repeat with remaining frog legs.
