Deep-Fried Frog Legs

Ingredients

• Frog legs
• Hide ingredients for Bound Bread Crumb or Cracker Coating 1 Bound Bread Crumb or Cracker Coating (opens in new tab) Bound Bread Crumb or Cracker Coating
  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg, slightly beaten
  • 1 tablespoon water or milk

  Sub-recipe steps

  1. Pat the food dry. Whisk together in a shallow bowl: 1 cup all-purpose flour; 1 ¼ cups water
  2. Mix in a second shallow bowl: 1 ½ cups Seasoned Crumbs
  3. Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
  4. Pat the food dry. Have ready a shallow bowl of: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper
  5. Combine in a second shallow bowl: 1 large egg, slightly beaten; 1 tablespoon water or milk
  6. Stir together. Place in a third bowl: 1 ½ cups Seasoned Crumbs or other crumbs
  7. Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
• 2 inches vegetable oil
• Hide ingredients for Tartar Sauce 1 Tartar Sauce (opens in new tab) Tartar Sauce
  • 1 cup mayonnaise, store-bought or homemade, above
  • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon chopped drained capers
  • 1 tablespoon finely chopped parsley
  • (1 tablespoon chopped green olives)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Salt and black pepper to taste
  • (1 garlic clove, minced)
  • (Cayenne pepper or hot pepper sauce to taste)
  • (A little wine vinegar or lemon juice)

  Sub-recipe steps

  1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
  2. You may thin the sauce with: (A little wine vinegar or lemon juice)