Fast and easy frog legs

[Bryan Heimann]

I figured this out today.  It's nothing fancy or special, just a fast and simple way to batter and fry frogslegs.  All I did was dredge them in zattarain's fish fri, then alternate between  dredging in egg, and the fish fri three times for the good-sized frogs, twice for the smaller ones.  You have to use the egg because the fish fri won't stick to the froglegs the way it sticks to fish.  Drop em in deep oil in the skillet and fry for 2-3 minutes on each side depending on the size.  You kinda have to get a feel for it, cook em too long and theyll be rubbery but if they aren't done i imagine theyll make you sick.  Anyway, you can fry up some nice frog legs for lunch in 10-15 minutes including prep time.  Clean up is another story, try not to make a mess!

[Bicycleman]

Bryan, I spotted your post and wanted to share with you:  Rayne (pronounced "rain") is the Frog Capitol of the World.  It is located at the intersection of US 90 and LA 35 in south-central Louisiana. --->  https://www.google.com/maps/place/Rayne,+LA+70578/@30.242202,-92.2550535,13z/data=!3m1!4b1!4m2!3m1!1s0x8624a5d2f3de8303:0xd1a8e4d0709c056   

Also --->  http://www.raynefrogfestival.com/web/

You are spot on about fried frog legs.  They are very tasty when cooked correctly.

My cousin was talking about a recent frog hunting trip he didn't enjoy too much.  The pond they were suppose to go to was drained.  So they went to a canal that was too deep to walk in and they had no boat.  They lost the keys to the four wheeler.  They did manage to catch a few anyway.  There is a place in town (Hi Nam) that serves them every once in a while, and they do a good job of cooking the frog legs just enough.

How did you learn about zattarain's fish fri and where do you buy it?

[Bryan Heimann]

My mom bought Zattarain's when i was a boy.  I get it at wal-mart.  Grandma mixes up her own cornmeal and seasonings though.  I use zattarain's on just about everything i fry, and I use zattarain's crab boil for my crawfish.

[paddyfritz]

For those who cant get it in stores:

Zatarain's Creole Seasoning
Ingredients
5 Tbsp
paprika
4 Tbsp
garlic powder (not salt)
2 Tbsp
onion powder (not salt)
2 Tbsp
ground black pepper
2 Tbsp
cayenne pepper
2 Tbsp
ground dried oregano
2 Tbsp
ground dried thyme
1 Tbsp
sea salt


Zatarain's
Blackened Seasoning
(makes enough to cover 1 lb of meat)
Ingredients:
•   1/2 Tbsp dried thyme
•   1/2 tsp dried basil
•   1/2 tsp dried oregano
•   1 Tbsp Paprika
•   1/2 Tbsp garlic powder
•   1/2 Tbsp onion powder
•   1/2 tsp black pepper
•   1/2 tsp salt
•   1/4 tsp cayenne

[Bicycleman]

Send me a PM and we will discuss having some Zatarain's shipped your way.

[maraudinglizard]

I use Old Bay and Slap Ya Mama seasoning. I cook with either depending on what flavor mood I am. Both do well with seafood and wild game. Zatarain's I will use with crabs, oysters, and shrimp.