Post by April B. on Mar 24, 2003 18:10:59 GMT -6
Deep Fried Frog Legs
Posted By: lindah
Date: Saturday, 22 March 2003, at 5:37 p.m.
www.chitterlings.com
2 LB Frog legs - (2 to 3 lbs), 1 Tsp Brown sugar
-skined, and 1/2 cup Flour
washed thoroughly
1/8 Tsp Garlic powder
MARINADE
1/4 Tsp Chili powder
1/2 cup Cooking oil 1/2 Tsp Celery salt
1 Tbl Soy sauce
BROCCOLI-CAULIFLOWER SALAD
1/8 Tsp Tarragon 1 cup Broccoli florets
1 cup White wine 1 cup Cauliflower florets
2 Tbl Lemon juice 1/2 cup green onions, Chopped
1 dash Tabasco sauce 1/2 cup green pepper, Chopped
BILL'S BUTTERMILK BATTER
1 cup colby cheese, Cubed
1 cup Buttermilk 1/2 LB Bacon, cooked, crumbled
1 Egg 1/4 cup Sugar
1/2 cup Flour 1/8 Tsp Garlic powder
1 Tsp Baking powder 1/4 Tsp Celery salt
CRUMB COATING
Freshly-ground black pepper, to
4 cups Cracker crumbs -taste
1/2 Tsp Onion powder 1 cup Mayonnaise
1/2 Tsp Paprika
Place frog legs in a plastic container with the well-mixed marinade ingredients for two to four hours.
Meanwhile, in separate containers, combine buttermilk batter and crumb coating mixes and set aside.
Remove frog legs from marinade and pat dry with paper towels. Dip first in Bill's batter mix and then in the crumb coating. Deep fry the legs until golden-brown. Serve with broccoli-cauliflower salad.
For the salad: Mix all ingredients together. Refrigerate one hour and serve.
This recipe yields ?? servings.
Comments: On a warm, July summer night, if the wifes are bored, instead of watching television, take them on an old-fashioned bullfrog hunt. Break out the flashlights, check the fish and game laws and go frogging.
You might have to go several times to get enough frog legs for a fry, because you can't just eat one. They are like potato chips: when you start, you can get enough
Posted By: lindah
Date: Saturday, 22 March 2003, at 5:37 p.m.
www.chitterlings.com
2 LB Frog legs - (2 to 3 lbs), 1 Tsp Brown sugar
-skined, and 1/2 cup Flour
washed thoroughly
1/8 Tsp Garlic powder
MARINADE
1/4 Tsp Chili powder
1/2 cup Cooking oil 1/2 Tsp Celery salt
1 Tbl Soy sauce
BROCCOLI-CAULIFLOWER SALAD
1/8 Tsp Tarragon 1 cup Broccoli florets
1 cup White wine 1 cup Cauliflower florets
2 Tbl Lemon juice 1/2 cup green onions, Chopped
1 dash Tabasco sauce 1/2 cup green pepper, Chopped
BILL'S BUTTERMILK BATTER
1 cup colby cheese, Cubed
1 cup Buttermilk 1/2 LB Bacon, cooked, crumbled
1 Egg 1/4 cup Sugar
1/2 cup Flour 1/8 Tsp Garlic powder
1 Tsp Baking powder 1/4 Tsp Celery salt
CRUMB COATING
Freshly-ground black pepper, to
4 cups Cracker crumbs -taste
1/2 Tsp Onion powder 1 cup Mayonnaise
1/2 Tsp Paprika
Place frog legs in a plastic container with the well-mixed marinade ingredients for two to four hours.
Meanwhile, in separate containers, combine buttermilk batter and crumb coating mixes and set aside.
Remove frog legs from marinade and pat dry with paper towels. Dip first in Bill's batter mix and then in the crumb coating. Deep fry the legs until golden-brown. Serve with broccoli-cauliflower salad.
For the salad: Mix all ingredients together. Refrigerate one hour and serve.
This recipe yields ?? servings.
Comments: On a warm, July summer night, if the wifes are bored, instead of watching television, take them on an old-fashioned bullfrog hunt. Break out the flashlights, check the fish and game laws and go frogging.
You might have to go several times to get enough frog legs for a fry, because you can't just eat one. They are like potato chips: when you start, you can get enough