Cajun Fried Frog Legs

8 servings Prep: 15 m Cook: 15 m Total: 30 m Intermediate
5.0/5 (5)
Cajun Fried Frog Legs
As a dietician graduate, one of my labs was supervising the preparation of a classic Cajun meal. I picked up my Mom’s recipe for frying frog legs and received an A in the assignment. Crispy, golden brown frog legs seasoned with paprika, garlic, and cayenne pepper—a true Louisiana delicacy.

Ingredients

8 servings
  • 16 frog legs skinned and clean
  • 1 cup canola or peanut oil
  • 1/2 cup flour
  • 1/4 cup yellow cornmeal
  • 3 eggs, beaten
  • 1/2 cup milk
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • dash of white pepper (optional)
  • season all to taste; flour for dusting

Step-by-Step Instructions

  1. Rinse frog legs well and pat dry. Sprinkle Season-All on the frog legs to taste. In a separate glass bowl mix the egg and milk.
  2. In another bowl, combine the flour, cornmeal, paprika, onion powder, garlic powder, cayenne, black and white pepper.
  3. Take the seasoned frog legs and lightly coat with plain flour; helps the egg stick to the leg. Coat with egg mixture then dredge in the seasoned flour mixture until the leg is fully coated. Fry in batches for 8-10 minutes, turning once, until golden brown in the oil that has been heated to 350°F in a skillet. Drain on paper towel and serve with onion hush puppies.

Common Problems and Solutions

Q: Why is my breading falling off the frog legs?

A: Make sure to pat the frog legs completely dry before starting. The light dusting of plain flour before the egg wash is crucial—it helps the egg mixture stick. Also, let the breaded legs rest for 5 minutes before frying so the coating can set.

Q: What temperature should the oil be?

A: Heat oil to 350°F. If it's too hot, the coating will burn before the frog legs cook through. If too cool, they'll absorb oil and become greasy. Use a thermometer for best results.

Q: How do I know when frog legs are done?

A: They should be golden brown and the meat will turn white and opaque, similar to chicken. The internal temperature should reach 165°F, which typically takes 8-10 minutes of frying.

Tips and Techniques

Let the breaded frog legs rest for 5 minutes before frying—this helps the coating adhere better. Don’t overcrowd the skillet; fry in batches to maintain oil temperature and ensure even browning.

Ingredient Substitutions

  • canola or peanut oil: vegetable oil or lard
  • yellow cornmeal: all flour (no cornmeal)
  • Season-All: Tony Chachere's or Slap Ya Mama seasoning

Equipment Needed

  • Heavy skillet or cast iron pan
  • Candy or deep-fry thermometer
  • Paper towels for draining
  • Three shallow bowls for breading station

Historical Context

Frog legs have been a staple in Cajun cuisine since the Acadians settled in Louisiana’s bayous and swamps, where frogs were plentiful. They’re often compared to chicken in texture but with a delicate, slightly sweet flavor.