PRINT RECIPE

Serves: 2
Total time: 90 Minutes

Ingredients
12 individual frog legs
2 cups buttermilk
2 tablespoons, divided Cajun seasoning
2 tablespoons, divided garlic powder
2 tablespoons hot sauce
2 cups all-purpose flour
1 cup olive oil
1 cup peanut oil

Directions
Step 1 – If necessary, with a sharp knife, separate each pair of frog legs into 2 individual legs.
Step 2 – In a plastic container with a lid, add the frog legs and buttermilk along with 1 tablespoon Cajun seasoning, 1 tablespoon garlic powder, hot sauce, salt, and pepper. Mix to combine and submerge the frog legs.
Step 3 – Seal the container and refrigerate for 2 hours.
Step 4 – In a colander over the sink, empty the frog legs into the colander and let the buttermilk mixture strain off. Transfer the still-soaked frog legs to a planner and sprinkle with more Cajun seasoning.
Step 5 – In a large mixing bowl, add the flour along with the remaining Cajun seasoning and garlic powder. Mix well.
Step 6 – Add the frog legs to the flour mixture and coat. Move the frog legs to a platter.
Step 7 – Preferred to use an electric deep fryer or you can use a large black iron skillet over medium-high head, add the olive oil and peanut oil. Once the temperature reaches 350*F add the first batch of frog legs. Fry until golden brown and remove to a paper towel-lined platter. Keep warm while you finish frying the rest of the frog legs.
Step 8 – Serve with your favorite side. Treat this like fried chicken wings.

PRINT RECIPE
Serves: 4
Total time: 35 Minutes

Ingredients
2 tablespoons canola oil
4 pair large frog legs
2 tablespoons all-purpose flour
1 cup diced onion
¼ cup diced bell pepper
14 cup diced celery
2 cloves garlic, minced
1 teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes, with liquid
2 cups seafood stock
1 teaspoon hot sauce
½ teaspoon dried thyme
1 fresh bay leaf
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice
Hot cooked rice
Garnish: chopped parsley

Directions
Step 1 – In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter and set aside.
Step 2 – Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes
Step 3 – Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet, cook until wilted, 3-4 minutes.
Step 4 – Add tomato stock, hot sauce, thyme, and bay leaf. When mixture begins to simmer, reduce heat to medium. Simmer uncovered, until sauce reduces by a third, 25 – 30 minutes, stirring occasionally.
Step 5 – Lay frog legs in sauce, and cook for 8-10 minutes, basing with sauce. Taste, and adjust seasoning if needed. Stir in parsley and lemon juice. Remove bay leaf and serve over rice. Garnish with parsley, if desired.