Thaw a possession limit of frog legs (16 pairs), drain and pat dry with paper towels. Heat oil to 375F. Combine dry ingredients in a large plastic bowl with lid. Dip legs into milk and egg mixture, then drop into bowl with dry ingredients. Cover bowl and shake. Drop legs in hot oil and cook until golden brown.
Martha Daniels shows you how to prepare this recipe.
Frog legs have a mild flavor similar to that of fish. They can be battered and fried or sautéed in butter with garlic or herbs. They also make a good base for Cajun dishes that call for fish or shellfish. To top off your frogging experience, try this basic frying recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.