"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pop's Garlic Frog Legs Recipe

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This recipe for Pop's Garlic Frog Legs, by , is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mark King


6 to 8 medium frog legs
2 eggs
6 oz. beer
Salt and pepper
3-4 dashes of Franks Hot sauce
3 cups buttermilk
1 tbsp parsley flakes
2-3 green onions, diced
1 tbsp Worcestershire sauce
2 tbsp spicy mustard
2 cups all-purpose flour
╝ cup butter
╝ cup olive oil
8 to 12 whole cloves garlic

Marinate frog legs in buttermilk overnight (or at least for one hour). Drain off buttermilk.

Preheat oven to 300*.

In a small bowl, mix eggs, beer, hot sauce, Worcestershire sauce, and spicy mustard. Add salt and pepper to taste. Pour mixture over frog legs. Coat frog legs with flour.

In large cast iron skillet, heat butter and olive oil over medium heat. SautÚ frog legs, only turning once, until golden brown on both sides. Add olive oil to the bottom of a large pot then stack frog legs then cover them with green onions, parsley, whole cloves of garlic and Cajun seasoning. Cover with a lid and place in the oven for 15-20 minutes.

Personal Notes:
Personal Notes:
I went to college in Arkansas where I learned more about hunting, fishing, and frog gigging on the weekends than I learned during the week in the classroom. Now days frogs are becoming more and more attainable through grocery stores selling farm raised ones. These taste better, but there not as fun as falling into ponds at 2 am to gig one.




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