How to Cook Tempura Fried Frog Legs
After a night of gigging, here's how to fry delicious, flakey frog legs
Hunting frogs at night is a classic summer adventure—and gives you a chance to diversify the stash in your deep-freeze with some delicious frog-leg meat. The batter for this recipe is light but crispy, thanks to the corn flour. This frying technique works well on fish and vegetables too.
You Will Need
- 1 dozen frog legs
- Beef tallow, lard, or peanut
- oil for frying
- 4 cups corn flour
- 1⁄4 cup kosher salt
- 2 Tbsp. freshly ground black
- 1⁄2 tsp. cayenne pepper
- 1 tsp. paprika
- 4 cups club soda
Heat the oil to 350 degrees.
Make the seasoned corn flour: Mix all of the dry ingredients together until they are fully incorporated.
Make the batter: In a mixing bowl, combine the seasoned corn flour and club soda. Using a whisk, mix the batter until it’s lump-free. (Do not make the batter too early; mix it just minutes before you’re ready to start frying. This will ensure that the batter stays the same consistency.)
Hold the frog legs by the tip of the foot and submerge them completely in the wet batter. Working in batches, drop the legs in the hot oil and fry for 7 minutes.