Most of you know that I don't shy away from cooking with off-beat ingredients, so when a friend of ours asked if he could catch bullfrogs in our pond for food, we were all over that! He got a couple for us, and it wasn't long before my husband was cooking them up in the kitchen. Thankfully, our buddy Rodney had done all the dirty work of preparing them for us, so all we had to do was cook them.
This is Rodney's bullfrog tool kit...as you can see, it's very primitive. I'm intimidated though. Frogs everywhere should be on high alert.
So, my husband was in charge of the cooking of the frog legs. He used a recipe that we modified. One of the biggest modifications we made was using Dogfish Head beer instead of white wine.
So first we soaked the legs in Indian Brown Ale for about 45 minutes. You can go a little longer if you aren't crunched for time like we were. They look a bit humanoid, don't they?
Next we sprinkled them in cajun seasoning called "Slap Ya Mama!" and then dredged them in flour.
Flour dredging done, it was time to fry those suckers.
We fried them up in a combo of butter and oil about five (ish) minutes on each side. Once they are browned, take them out of the pan and set aside.
Next up...some more beer, this time Namaste, and a few cloves of garlic. We added them right to the pan and allowed it to cook and reduce slightly. Then add your frog legs back to the pan, and throw them in the oven on 350 degrees.
I think we cooked them another 15 or 20 minutes.
And then: VIOLA...or RIBBIT. Whichever your sense of humor allows.
The main thing I am sure you want to know is, "do they taste like chicken?"
Well yes...and no.
They taste like white meat, that's a good classification. But the texture is different.
This seasoning and beer combo was STELLAR though. I certainly plan on preparing actual chicken this way sometime in the near future.
But if you have frog legs, I would say this a great way to prepare them. Especially if you are an experienced veteran with the frog legs.