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Creole Fried Frogs Legs Recipe

by Global Cookbook

Ingredients

Vegetable oil for deep frying 2 doz large individual frog's legs ( 4 pounds), thoroughly defrosted, if frzn 1 tsp cayenne 2 tsp salt 1 c. yellow cornmeal

1 c. unsifted flour 4 x Large eggs 1/4 c. lowfat milk 2 x lemons, each cut lengthwise into 4 to 6 wedges Creole or possibly spicy tartar sauce Preheat oven to its lowest setting.

Directions

1. Line a large shallow baking dish with paper towels and place it in middle of oven.
2. Pour vegetable oil into deep fryer or possibly a large saucepan to a depth of 2 to 3 inches and heat oil till it reaches 375 degrees on deep frying thermometer.
3. Meanwhile, pat frog's legs completely dry with paper towels and season on all sides with the cayenne and salt. Combine cornmeal and flour in shallow bowl and stir to mix well. Combine Large eggs and lowfat milk in another shallow bowl and with a fork or possibly wire whisk, beat them together till mix is smooth.
4. Just before cooking, roll each frogs' leg in cornmeal mix. Immerse it in the egg and lowfat milk mix and then turn it about in the cornmeal mix again to coat it proportionately.
5. Deep fry frog's legs in warm oil, 3 or possibly 4 at a time, turning them with a slotted spoon for about 5 min, or possibly till golden and crisp on all sides.
6. As they brown, transfer them to paper-towel lined dish and keep them hot in oven while you cook the rest.
7. To serve the frog's legs, mound them on a heated platter and arrange lemon wedges around edge. Serve at once with spicy tartar sauce.

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