Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Frog legs are usually dredged in flour and fried until they are golden brown and crisp, much like chicken. This dish, served with aïoli, puts a West Indian twist on the traditional method of cooking frog legs.

Ingredients for Frog Legs:
24 small frog legs
1 tbsp curry powder
1 tsp cayenne
coarse salt and black pepper to taste
granulated garlic
vegetable oil for deep-frying
1 egg, beaten
1 cup buttermilk
2 cups seasoned flour
2 cups cracker crumbs

In a large mixing bowl, combine curry powder, cayenne, salt, black pepper and granulated garlic and mix well. Add frog legs to bowl and toss to coat. Cover and set aside for 30 minutes. In a home-style deep fryer such as a FryDaddy, preheat oil to 375°F. In a medium bowl, whisk egg and buttermilk together then set aside. Dip frog legs in seasoned flour then in egg mixture and last in cracker crumbs, shaking off excess after each dip. Deep-fry in hot oil for 3–5 minutes or until golden brown. Remove from oil, drain and serve with Sunshine Aïoli:

Ingredients for Sunshine Aïoli:
¼ cup canola oil
2 tbsps annatto seeds
6 cloves garlic, minced
¼ tsp coarse salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
1 cup mayonnaise
2 tbsps minced cilantro
1 tbsp lime juice

In a small skillet, heat canola oil over medium heat. Add annatto seeds and cook 3–4 minutes or until oil is orange and fragrant and seeds begin to crackle. Strain oil into a clean bowl then set aside and let cool. In a medium mixing bowl, add minced garlic and whisk in salt, peppers and mayonnaise. Slowly add reserved annatto oil, whisking constantly until all is incorporated. Whisk in cilantro and lime juice, cover and refrigerate until needed. Serve as a dipping sauce for Fried Curried Frog Legs.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295