Fried Frog's Legs

Recipe View 5 mins Prepare the Dredge: Rinse the frog legs thoroughly and pat them completely dry with paper towels. In a large resealable bag, combine the flour, cornmeal, crushed saltine crackers, pepper, salt, and minced onion. Seal the bag and shake vigorously to ensure all ingredients are evenly distributed. (5 minutes)

Recipe View 2 mins Create the Egg Wash: In a shallow bowl, whisk together the eggs and milk until well combined. Set aside. (2 minutes)

Recipe View 8 mins Heat the Frying Oil: In a large, heavy-bottomed skillet, pour in the vegetable and peanut oils. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). A candy thermometer is helpful here. (8 minutes)

Recipe View 15 mins Bread the Frog Legs: Dip each frog leg into the egg mixture, ensuring it's fully coated. Then, immediately transfer the leg to the bag with the cracker mixture. Press gently to coat evenly on all sides. Place the breaded frog legs on a clean plate, ensuring they do not overlap. Repeat with the remaining legs. (15 minutes)

Recipe View 20 mins Fry to Golden Perfection: Carefully lower the breaded frog legs into the hot oil in batches, being careful not to overcrowd the skillet. Fry for approximately 4 to 5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). (15-20 minutes, depending on batch size)

Recipe View 2 mins Drain and Serve: Remove the fried frog legs from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy. (2 minutes)