Florida Frog Legs
Cornmeal-battered fried frog legs from Florida's freshwater swamps, a lesser-known Cracker-era wild game dish still found at fish camps.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Deep fryer or heavy skillet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14
- carbs
- 20
- protein
- 26
- calories
- 310
Instructions
- 1
Soak the frog legs in buttermilk for 20 minutes.
- 2
Mix the cornmeal, flour, garlic powder, and cayenne in a shallow dish.
- 3
Roll the frog legs in the cornmeal mixture until well coated.
- 4
Heat the oil to 350°F in a deep pot or skillet.
- 5
Fry the frog legs for 4-5 minutes, turning once. Cook until golden and cooked through.
- 6
Drain the frog legs on paper towels.
- 7
Serve hot with lemon wedges.
Chef's tips
Soak the frog legs in seasoned buttermilk to make them tender and flavorful. Fry in small batches so the oil stays hot and crisp.
Storage
Best eaten fresh; not recommended for long storage.
Reheating
Reheat in a hot oven to re-crisp.
Common mistakes to avoid
- •Cooking the meat too long, which makes it tough and chewy
- •Skipping the buttermilk soak, which keeps the meat tender
Serving suggestions
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