If you are itching to catch some nighttime bullfrogs, you should find out when the open season is in your area and what methods you can use to hunt bullfrogs in your state. As long as you have a license and a few simple frogging tools, catching bullfrogs can be an enjoyable summer activity. A Southern delicacy, deep-fried frog legs covered in specialty spices taste so amazing that many restaurants across the country offer them on their menus.
Not only are frogs fun to catch, but they are also some of the best table fare. Most people prefer them deep-fried, so here is a great quick recipe on preparation and cooking your catch this summer.
- 2 lb or 14 fresh or frozen bullfrog legs Cleaned
- 1/3 cup of buttermilk
- 2/3 cup of corn flour
- 1 tsp of salt pepper mixture 50/50
- 1/2 tsp of red pepper flake
- 1/2 teaspoon of Blackening Seasoning
- shortening, or cooking oil, for deep frying
- 1/2 tsp sprinkled sea salt after cooking
- 1/2 tsp garlic powder, also evenly sprinkled on the final product
(Can be served with lemon wedges or sliced jalapenos. Dipping sauces would include cocktail or tartar sauce, and to add a little kick to it, try some remoulade sauce.)
Step 1: Gently thaw cleaned frog legs if frozen. Separate into individual legs. Place frog legs into buttermilk.
Step 2: In a medium-sized bowl, combine corn flour, salt and pepper mix, red pepper seasoning, and blackening.
Step 3: Coat frog legs evenly with this mixture. If you need to make the batter stick better, dip the legs back into the buttermilk then recoat them.
Step 4: In a medium saucepan or fryer, heat the oil to 375 degrees. Drop the frog legs in your deep fryer for 2 minutes and drain them. After the legs have come out, gently sprinkle some sea salt and garlic powder on the legs before eating.