Region of Origin: Eastern North America
Habitat: Freshwater lakes, marshes, ponds, and streams; prefer warm waters
Current Range: North and South America, China and Europe
Life Span: 7-9 years in the wild
Now found all over the planet, bullfrogs are ravenous eaters and will eat anything they can swallow. They can rapidly eliminate populations of native small animals including snakes, fish, rodents, insects, amphibians and birds. Ever multiplying, their reproductive capacity is astonishing; an adult can lay 20,000 eggs in a single clutch! Luckily, bullfrogs have tasty legs and you can prepare them a number of ways. As tradition has it, bullfrog hunters do not wear waders. It’s rather a primitive exercise to head out after dark (preferably under a full moon), sink into the pond with not much more than a torchlight and gig – a ten foot pole with a multi-prong spear tip; but one that is entirely authentic. You lurk around the dark water until you see that defining ‘eye shine’ that means, at least for a moment, the frog is frozen in the bright light. You spring, and spear the gig. If you don’t succeed the first time, try again – it takes a few times to get the ‘giggin’ down pat.
1 1/2 to 2 pounds frog legs
1 cup milk
1 tablespoon salt
1 tablespoon black pepper
1 cup flour
10 tablespoons unsalted butter, divided
3 garlic cloves, sliced very thin
2 to 3 tablespoons lemon juice
2 to 3 tablespoons minced fresh parsley
Soak the frog legs in the milk in the fridge for an hour. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.
Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.
Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.
Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, saute the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.
I served my frog legs with sauteed chanterelles and crusty bread. But boiled or roasted fingerling potatoes would be another good option, green beans an ideal veggie, or maybe a bitter greens salad with a vinaigrette dressing. White wine or a lighter beer, i.e., a lager or pilsner, is a must.
Fried Frog Legs, French Style, photo copyrighted and courtesy of Holly A. Heyser.
Angler, hunter, gardener and award winning author and chef Hank Shaw offers this delectable recipe on his site, Honest-Food.net – Thank you Hank!
Sometimes, you find something too great to pass up! One look at this dish, and you know it’s a must eat. This recipe is classic Provencal, formally called, “cuisses de grenouille à la Provençale,” and it is the way Hank first experienced frog legs as a child. The memory stuck with him. Find his story and recipe here. It’s a great read with a delicious ending!
¼ cup butter
2 cups chopped onions
1 cup chopped red or green bell pepper
1 cup freshly minced parsley
1 lb. sliced crimini mushrooms
2 Tbsps. minced garlic
1 ½ tsps. onion salt
½ tsp. ground ginger
1 tsp. favorite hot sauce
2 cups boned frog legs
½ cup dry white wine
½ cup teriyaki sauce
In a large wok or skillet, melt butter over medium-high heat. Add onions, bell peppers, and parsley, sautéing until onions are clear. Add mushrooms, garlic, onion salt, and ginger; stir well and cook until mushrooms are hot. Add hot sauce and frog legs and stir well, then pour in the wine and teriyaki sauce. Reduce the heat to medium-low (250-300˚F) and simmer 10 minutes, stirring once or twice. Garnish with minced green onions, and serve with buttered grits and stewed tomatoes.
Teriyaki Frog Legs with Mushrooms photo courtesy of Rick Browne
12 pairs of bullfrog legs
2 egg whites
1 Tbsp. Cajun seasoning
1 tsp. cayenne pepper
1 tsp. lemon pepper
1 tsp. salt
2 tsps. Tabasco sauce
1 tsp. baking powder
2 tsps. cornstarch
4 oz. fresh beer
2 cups all-purpose flour
1 cup yellow corn meal
1 quart peanut oil
In a bowl, add the egg whites, your favorite Cajun seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp of cornstarch in a small amount of cold water and add it to the mixture. Again, blend all of the ingredients together. This will be used to coat the frog legs.
In a separate bowl, with a lid, mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal, close the lid, and shake until they are well coated on all sides. (A large Ziploc-type bag can also be used for this.)
Heat peanut oil (or other vegetable oil) to 365°F and fry the legs for about 3-4 minutes on each side (turning once), or until they have turned golden-brown. Do not attempt to fry too many at one time because it will bring down the oil temperature. This will make them greasy. We are looking for crispy legs, remember? This is why it is important to maintain an even temperature throughout the process.
Recipe by Cody Sibley
6 pairs Frog Legs
2 cups Buttermilk
1/2 cup Hot Sauce of Choice
2 pinch Salt
2 pinch Pepper
2 pinch Cayenne Pepper
1 1/2 Tbsp Minced Garlic
2 pinch Cumin
2 dashes Worcestershire Sauce
3 Tbsp Olive Oil
2 Tbsp Butter
1 cup Chopped Onion
1 cup Chopped Bellpepper
Marinate Frog Legs in Buttermilk and Hot Sauce mixture for 8-12 hours
Prepare skillet on stove with Butter and Olive Oil, heating on medium heat until butter melts.
Mix Butter and Olive Oil in Pan
Add Onion, Bellpepper, Minced Garlic, Worcestershire Sauce and Frog Legs
Sprinkle (to taste) Salt, Pepper, Cayenne Pepper, and Cumin across frog legs to season first side
Sautee for several minutes, then flip frog legs to other side
Sprinkle (to taste) Salt, Pepper, Cayenne Pepper and Cumin across frog legs to get seasoning on second side
Continue to flip frog legs until they are nice golden brown color
Add additional Olive Oil and Butter as needed
Sit cooked frog legs on paper towels to drain
Serve on plate topped with Onion, Bellpepper, and Garlic mix from the skillet
Recipe by Unknown
Recipe by Unknown
2 LBS. FROG LEGS
12 OZ. LOUISIANA HOT SAUCE
1 TBSP. SALT
2 TBSP. BLACK PEPPER
1 TBSP. ONION POWDER
1 TBSP. GARLIC POWDER
1 TBSP. CAYENNE PEPPER
1 CUP CORN STARCH
CREOLE DIPPING SAUCE:
2 TBSP. OLIVE OIL
2 TBSP. BUTTER, UNSALTED
1/2 CUP YELLOW ONION, FINELY DICED
2 TBSP. GARLIC, MINCED
2 TBSP. FRESH LEMON JUICE
2 TBSP. FLAT-LEAF PARSLEY, CHOPPED
1 CUP HEAVY WHIPPING CREAM
1/2 CUP CREOLE MUSTARD OR COARSE-GRAIN MUSTARD
In a medium bowl, whisk together all marinade ingredients.
Place frog legs in a large zip lock bag. Pour marinade into bag with frog legs and marinate for 12 to 24 hours in the refrigerator.
Make the creole dipping sauce: In medium sauce pan over medium-high heat, heat the olive oil and butter.
Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes. Add the cream and bring the mixture to a simmer.
Continue cooking on low heat (stirring occasionally) until the cream reduces by half, about 10 minutes.
Add the mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm, until frog legs are ready to serve.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove frog legs from marinade and place on grill. Grill for 4 minutes, gently flip legs over, and continue to cook until the internal temperature of the frog legs reaches 160 degrees.
Remove from grill and serve with Creole Dipping Sauce.