Louisiana Frog Legs

07.29.2020 | In Recipes

Recipe by: Erin Brown, Sportsmen Outreach Coordinator, Mississippi River Delta Restoration

I grew up at hunting and fishing camps in southeast Louisiana, watching the sunrise in the morning while running out fishing and frogging under the big bright moon. Frogging is truly a great experience. It’s so much fun to do with family and friends, and there’s nothing like the marsh at night. This is a standard south Louisiana frog leg recipe. We just cooked this up a few weeks ago after a great frogging trip, and it was so good!


Louisiana Frog Legs Recipe

Ingredients

 20-40 frog legs
 Peanut oil for frying
 1 qt buttermilk
 2 eggs
 4 tbsp creole of Dijon mustard
 3 cups white flour, divided
 1 cup corn meal
 Salt and pepper to taste
 Cajun seasoning to taste
 Hot sauce (such as Louisiana or Tabasco) to taste
 Worcestershire sauce to taste
Optional Dipping Sauce
 1 cup mayonnaise
 6 tbsp ketchup
 3 tbsp sriracha
 1 tsp Worcestershire sauce
 Juice of half lemon
 Parsley to taste
 Cajun seasoning to taste
 Garlic powder to taste

Directions

1

In a large mixing bowl, add frog legs and cover with buttermilk. Let soak for 1 hour.

2

After soaking, take the frog legs out of the buttermilk and pat dry.

3

Add the legs to a large bowl and season with salt and pepper, Cajun seasoning, hot sauce, and Worcestershire to taste. Put bowl in the refrigerator and let marinate for 30 minutes.

4

While the legs marinate, combine all the ingredients for the dipping sauce, mixing thoroughly. Set aside or refrigerate until ready to eat.

5

After 30 minutes, remove the legs from refrigerator. Take each leg, place on a baking rack to let drip.

6

Pour ½ inch to 1 inch of peanut oil to a fryer and heat to 375 degrees.

7

Make your egg wash by combining eggs, beer, Cajun seasoning, garlic powder, salt and pepper, Worcestershire, hot sauce, and mustard in a large bowl.

8

In another large bowl, combine 2 cups of the flour and all of the corn meal. Season to taste with salt, pepper, Cajun seasoning, and garlic powder.

9

One at a time, dredge each frog leg in the remaining cup of plain flour and then immediately dip to your egg wash mixture. After dipping in the egg wash, dredge in the seasoned flour and cornmeal mix. Repeat until all your frog legs are ready for frying.

10

Fry each leg 3 minutes on both sides, until golden brown.

11

Serve with dipping sauce and enjoy.

Louisiana’s coast is a very special and unique place. There is nothing like it in the world. We are so lucky to have such a rich ecosystem in our backyard. I grew up harvesting the bounty of the marsh with my family. The majority of my memories with my dad involve being outdoors on the coast. He instilled this passion in me for protecting our coast.

We have watched so many changes to the marsh, from land loss to total ecosystem changes. Places that I used to fish at as a child are no longer there, and for me that speaks volumes about the work we need to do as soon as possible. I strive to work to protect our marsh so that one day I can recreate these same memories with my family and friends.

Do you want to add your recipe to our Coastal Cookbook? Submit yours now!

Ingredients

 20-40 frog legs
 Peanut oil for frying
 1 qt buttermilk
 2 eggs
 4 tbsp creole of Dijon mustard
 3 cups white flour, divided
 1 cup corn meal
 Salt and pepper to taste
 Cajun seasoning to taste
 Hot sauce (such as Louisiana or Tabasco) to taste
 Worcestershire sauce to taste
Optional Dipping Sauce
 1 cup mayonnaise
 6 tbsp ketchup
 3 tbsp sriracha
 1 tsp Worcestershire sauce
 Juice of half lemon
 Parsley to taste
 Cajun seasoning to taste
 Garlic powder to taste

Directions

1

In a large mixing bowl, add frog legs and cover with buttermilk. Let soak for 1 hour.

2

After soaking, take the frog legs out of the buttermilk and pat dry.

3

Add the legs to a large bowl and season with salt and pepper, Cajun seasoning, hot sauce, and Worcestershire to taste. Put bowl in the refrigerator and let marinate for 30 minutes.

4

While the legs marinate, combine all the ingredients for the dipping sauce, mixing thoroughly. Set aside or refrigerate until ready to eat.

5

After 30 minutes, remove the legs from refrigerator. Take each leg, place on a baking rack to let drip.

6

Pour ½ inch to 1 inch of peanut oil to a fryer and heat to 375 degrees.

7

Make your egg wash by combining eggs, beer, Cajun seasoning, garlic powder, salt and pepper, Worcestershire, hot sauce, and mustard in a large bowl.

8

In another large bowl, combine 2 cups of the flour and all of the corn meal. Season to taste with salt, pepper, Cajun seasoning, and garlic powder.

9

One at a time, dredge each frog leg in the remaining cup of plain flour and then immediately dip to your egg wash mixture. After dipping in the egg wash, dredge in the seasoned flour and cornmeal mix. Repeat until all your frog legs are ready for frying.

10

Fry each leg 3 minutes on both sides, until golden brown.

11

Serve with dipping sauce and enjoy.

Louisiana Frog Legs