TULSA, Okla. – A Mardi Gras–inspired favorite, these frog legs are lightly battered in cornmeal and fried until golden and crispy on the outside, tender and juicy on the inside. Bobby Singleton of The Fish Shack says they eat a lot like a chicken wing and are easier to make than many people expect.
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Ingredients
- Frog legs, thawed and cleaned
- Cornmeal-based batter
- Store-bought fish or seafood batter or
- Homemade cornmeal batter
- Cooking oil, for frying (vegetable or similar high-heat oil)
Directions
- Heat the oil
- Pour oil into a deep fryer or heavy pot and heat to at least 350 degrees. Singleton prefers the oil closer to 360 to 370 degrees. Hot oil is key to getting a crispy coating.
- Prepare…