Classic Southern Fried Frog Legs
Frog Recipe
1Setup & Prepare
Cultural Context
This preparation represents the heart of Southern cooking, where frog legs have been a beloved delicacy for generations. The technique showcases the influence of both French colonial cooking and African culinary traditions, creating a dish that's become synonymous with Southern hospitality and the abundance of wetland ecosystems throughout the American South.
2Ingredients
Shopping List
3Cooking Instructions
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Soaking: Soak frog legs in buttermilk for at least 2 hours.
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Seasoned Flour: Mix flour with Cajun spices and cayenne.
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Oil Heating: Heat oil to 350°F.
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Breading: Dredge legs in the seasoned flour.
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Resting: Let breaded legs rest 10 minutes.
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Frying: Fry per side until golden and cooked through, about 6-8 minutes.
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Draining: Drain on a wire rack.
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Service: Serve hot with lemon wedges.
âśWatch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - frog legs become tough when overcooked
- The buttermilk soak is essential for optimal tenderness
- Fresh oil produces the crispiest results
Wine Pairing
A crisp Sancerre or dry Champagne cuts through the rich fried coating while complementing the delicate frog meat without overwhelming it.
Nutrition Facts
Per serving: 285 calories, 32g protein, 12g fat, 18g carbohydrates. High protein with clean, mild flavors.
