Fried Frog Legs are considered a delicacy in south eastern America, France, and a few other countries around the world. Try this easy recipe to make them at home!
Special thanks to Tony Chachere’s for providing me with a sample of their seasonings to help create this recipe.
Are fried frog legs actually good?
Do you even need to ask?! I am a firm believer in taste-testing every single recipe that I feature and wouldn’t recommend something that I, or my family, don’t enjoy ourselves! Frog legs are something that I began enjoying from a very young age. Our family had a pond that we could go and fish during the warmer months. I also learned how to gig frogs, too.
Other than the occasional batch from a restaurant, I haven’t enjoyed frog legs cooked at home. My husband and youngest son came across a box of frozen legs at our local grocery store and couldn’t pass them up. It was such a wonderful surprise and I couldn’t wait to make up a batch to share with y’all!
Frog legs are considered a delicacy in the French and Chinese cuisine. I would personally add them as a delicacy in south eastern American cuisine, too. People often describe the flavor as being “like chicken”. Personally, I consider the flavor and texture between chicken and fish. It can be prepared in a variety of ways, but fried with a little Creole flair is my favorite.
Do I need the creole remoulade?
The Creole Remoulade is not a requirement to enjoy a batch of frog legs, but they are a delicious addition. So what is it, exactly? Remoulade is a chilled, mayonnaise-based dip/sauce that is often served with seafood, cold meats, and even fries. This recipe includes a mixture of mayonnaise with horseradish, pickle juice, Tony Chachere’s Creole Seasoning. They were extremely awesome to provide me with a selection of seasonings to try out!
Ingredients and Tools You’ll Need:
- 12″ Cast Iron Pan
- Candy/Deep Fry Thermometer
- Plate lined with paper towels
- Peanut Oil
- Fresh or Frozen Frog Legs
- Tony Chachere’s Creole and Spices N’ Herbs Seasoning
- Garlic Powder
- Sour Cream
- Worcestershire Sauce
- Dijon Mustard
- Choice of Hot Sauce
How to Make Fried Frog Legs
Combine all of your ingredients for your Creole Remoulade in a small box. Whisk until thoroughly combined. Set aside or cover and place in the refrigerator until ready for use.
Thaw the frozen frog legs and wash thoroughly in cold water. Pat dry.
With a sharp knife, slice the legs in the center.
Lightly season the legs with Tony Chachere’s Spice N’ Herbs Seasoning.
Place the seasoned frog legs in a bowl. Cover with milk and allow to marinate for at least 30 minutes to an hour.
Rinse the frog legs again and pat dry. Dredge the legs through your corn meal, flour, and seasoning mix.
Place four to five frog legs into pre-heated peanut oil in your cast iron pan. Allow to cook for 2 minutes then flip and cook for another minute. Remove and drain on a paper-towel lined plate or place in a 9″ x 13″ glass baking pan in a pre-heated 325°F oven to keep warm while cooking the rest of the legs.
Serve with your Creole Remoulade and some Tony Chachere’s Creole Roasted Chicken Rice. Enjoy!
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons Worcestershire sauce
- 2 tablespoons pickle juice
- 1 teaspoon garlic powder
- 1 tablespoon honey
- 1 tablespoon horseradish
- 2 tablespoons Dijon mustard
- 2 teaspoons of your favorite hot sauce
- 1 teaspoon Tony Chachere's Creole Seasoning
Fried Frog Legs
- 2 lbs. fresh or frozen frog legs
- 6 cups of milk
- ⅔ cup corn meal
- ⅓ cup all-purpose flour
- 3-4 teaspoons Tony Chachere's Spices N' Herbs Seasoning, separated
- Lemon, optional
Place all of the ingredients into a small bowl and whisk until fully-incorporated. Set aside or cover and place in the refrigerator until ready for use. This can be made in advance to allow the flavors to come together.
If the sauce is too thick, add one tablespoon at a time until you reach the desired consistency.
You can adjust the heat by the amount of hot sauce you add.
Fried Frog Legs:
Thaw your frog legs, if frozen, overnight in the refrigerator.
Thoroughly wash the frog legs and pat dry.
Place on cutting board and cut the legs into two pieces with a sharp knife.
Season the frog legs with Tony Chachere's Spices N' Herbs seasoning.
Place into a bowl and cover with milk. Allow to marinate for 30 to 60 minutes.
Whisk together the corn meal, flour, and desired amount of Tony Chachere's Creole Seasoning.
Preheat your 12" cast iron pan (or a Dutch oven) with peanut oil to 375°F.
Drain the milk and rinse the frog legs. Gently pat the legs dry.
Dredge the legs through your corn meal/flour mixture.
Carefully place 4 to 5 individual legs into the hot grease.
Cook for 2 minutes, then flip and cook for another minute.
Drain the grease from the legs on a plate lined with paper towels.
If you want to keep the legs warm while you finish cooking up the entire batch, place the legs in a 9" x 13" glass baking pan and place in a pre-heated 325°F oven.
Serve with your Creole Remoulade and enjoy!
If you desire, squeeze a lemon onto your frog legs to remove the "fishy" taste as you would with catfish. Because mine were store-bought, I didn't feel the need to do this.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 114mgSodium: 919mgCarbohydrates: 36gFiber: 2gSugar: 6gProtein: 36g
This data was provided and calculated by Nutritionix on 3/7/2021