First thought to everyones mind is probably “Tastes like chicken”. Well, for the most part that thought is correct. Frog legs do have the texture of chicken, very similar to the chicken wing, but has a slight fishy taste as well. So you get the best of both worlds; fish and chicken, all in one. Here is the hangup… If you knew they were frog leg and you are not very adventurous, your first instinct would probably not even want to try them, however if they were served on a plate at a party, not knowing what they were but knew they were fried, you would probably grab one.
Growing up, frog legs were served. Not only frog legs, but ‘rocky mountain oysters’, escargot, and many other hidden treasures. So in my recent trip to the latino supermercado (El Rey), I stumbled upon the frog legs, and thought, heck, lets bring the blast from past to my kitchen. These are super easy to prepare, and makes for a nice appetizer.
- 6 frog legs, rinsed and dried
- Dry Rub
- Oil for frying
- 1 egg, beaten
- 1 cup of seasoned flour
- 1 cup of panko breadcrumbs
- Your favorite dipping sauce (I used mango habanero bbq sauce)
Start by bringing your oil to medium-high heat, roughly six minutes. Clean your frog legs, and pat them dry. Apply your dry rub to the frog legs. Begin by tossing the frog legs in the flour, then to the egg wash, then to the panko breadcrumbs. Fry for roughly six to eight minutes or until golden brown. Remove them from the oil, and let any oil drain on paper towel. Serve with your favorite sauce. Enjoy.