By Josh Boyd
Frog gigging is an after-hours expedition that stands as a summertime tradition in many regions, especially the south. Few things are as peaceful as being serenaded by a chorus of crickets and bullfrogs on a moonlit night while scanning a waterway for the tell-tale reflection of a frog’s eyes.
The bounty collected during a successful evening of frog gigging is first-rate table fare and referred to as a delicacy by many in rural areas far and wide. Digging deep into a pile of fresh fried frog legs is sure to put a smile on any face and satisfy even the heartiest of appetites.
The following recipe will assist you in preparing the haul from your next gigging excursion, in an easy yet tasty fashion.
Preparing Frog Legs For Cooking
Many schools of thought exist regarding what to do with freshly skinned frog legs prior to cooking. Some say to cook them immediately, while others say to soak the legs in water with any number of seasonings sprinkled in.
I have found much luck in the past by simply soaking freshly skinned frog legs in a bowl of milk for 2-3 hours. This seems to provide the legs with a fresh, uniform taste when cooked. Another bonus is that prep work in this regard is minimal.
Batter Them Up
Everyone knows that the quality of a fried dish lies in the makeup of its batter. While there are nearly as many batter recipes out there as there are frogs, sometimes simplicity is a good thing. It is quite hard to beat a good old egg, flour, and seasoning batter.
You might have had trouble in the past with getting the batter to stick while frying, without flaking off of the meat that you are cooking. If so, there is a simple remedy to eliminate this aggravation.
As you place your eggs into a bowl, add a cup of mayonnaise. Now simply mix this mayonnaise in with your eggs as you beat them. The thicker consistency that is achieved allows the flour to stay where intended when frying.
Dip your frog legs into the egg/mayonnaise mixture, and then roll them in flour until evenly coated. For added taste, you can also add black pepper to the flour, or any other seasoning that you find favor in.
Fire Up The Fryer
Now it will be time to fry up your frog legs with the use of a deep fryer. Simply add the oil of your choice, preheat the fryer, and drop your battered frog legs inside. You will let your frog legs cook for approximately five minutes, or until golden brown.
Alternatively, frying can take place in a skillet if you prefer. Just add oil and preheat your skillet to medium heat. Continue cooking until each side until golden brown, as previously described.
Don’t Forget Dipping Sauce
Frog legs are often served with a savory dipping sauce to take their flavor to the next level. These sauces range all over the spectrum, regarding the list of ingredients used. However, the following are a couple easy to prepare recipes that are sure to be crowd favorites.
Tangy Dipping Sauce
* ½ cup mayonnaise
* ¼ cup ketchup
* ½ tsp. garlic powder
* ¼ tsp. Worcestershire sauce
* ½ tsp. black pepper
Mix together the mayo, ketchup, and garlic powder in a bowl, ensuring that all ingredients are blended evenly. Next, add Worcestershire sauce, and stir it throughout. Cover the surface of this sauce mix with pepper until coated, and again stir the mixture. You will now refrigerate your sauce for two-hours before serving, to allow the flavors to blend.
Creole Ranch Sauce
* ⅔ cup ranch
* ⅓ cup mustard
* 3 tbsp. Brown sugar
* ¼ tsp. Creole seasoning
Mix your ranch and mustard in a bowl, taking care to ensure that they are evenly blended together. Now add your brown sugar and Creole seasoning to the mixture and stir thoroughly until both ingredients are evenly dispersed.
Fine As Frog Hair
There are few dishes as enjoyable as a heaping plate of frog legs, piled high, with a homemade dipping sauce within arm’s reach. This comes as a well-deserved reward for those that have spent a humid summer evening, wading through the muddy marshes that jumbo bullfrogs call home. This summer plan a trip to the water’s edge with a gig in hand. Your stomach will surely thank you.