Y’all know a frog’s favorite restaurant? Ihop, of course!
Talk of restaurants got me thinking about a delicacy I enjoy. . .fried frog legs. Before you start “hopping” on out of here, hear me out. They taste like chicken. I know, everyone says everything tastes like chicken but these are legit.
I recently took an excursion with my game warden buddy from Grant County to find us some dinner. Sporting a Savage .22 with a suppressor, the little kermits had no chance. Creeping around in the mud and the Lillie pads, we’d see some bulging eyes barely above the water. It didn’t take long to get my limit of 15 frogs.
There are different methods of frog hunting, depending on your local game regulations. Most frog hunting is done at night, by shining a bright light into the water or shoreline to locate the frogs. While the light somewhat seems to daze the frog, many hunters grab them by hand. Others use a “gig” which is a multi-pronged spear on the end of a long pole giving one greater access to the frog. While I’ve done both hand-frog hunting and gigging, this time the rifle proved effective even during the day.
Once you’ve acquired your frogs, it’s time for the cleanin’. Cut the legs off right above the hip and slice down each thigh with a sharp knife. Grab the hanging skin with pliers then pull it free. Some don’t but I sip off the feet as well. Leaving the feet off can end in a good show once they hit the frying pan, as they tend to kick and jump in the grease. Below is the best way I’ve found to cook ‘em. Frogs may be taken year round, but no more than 15 per day. As always, be sure to check your local regulations and keep Oklahoma beautiful.
Easy Fried Frog Legs
- 1/3 cup milk
- 1 egg
- salt and pepper
- Cajun seasoning
- garlic powder
- 2 cups all-purpose flour
- vegetable oil for deep frying
Wash the legs thoroughly, and soak overnight in saltwater. Drain and pat dry. Preheat the vegetable oil in a deep-fryer or skillet to 375 degrees. In one bowl, whisk milk and egg together. In another, blend flour and seasonings. Dredge legs into the milk-and-egg mixture, then into the flour, twice. Deep fry until the meat begins pulling away from the bone, usually around 2 minutes.