Cajun Fried Frog Legs
A crunchy, savory dish that elevates the unique flavor of frog legs with a bold Cajun seasoning, perfect for game day or a fun treat.
Ingredients
For the Soak
- 2 cups buttermilk You can substitute with regular milk plus lemon juice.
- 2 tablespoons hot sauce
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons Cajun seasoning Adjust based on desired spice level.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt Go easy if Cajun seasoning already includes salt.
- 1/2 teaspoon black pepper
Frog Legs
- 1 pound frog legs, cleaned Buy cleaned if possible.
For Frying
- 2 cups neutral frying oil (peanut, canola, or vegetable) Peanut oil is preferred for flavor.
Instructions
Preparation
- Soak frog legs in buttermilk and hot sauce for 30 minutes (or up to 4 hours in the fridge).
- In a bowl, mix flour, cornmeal, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
- Pull legs from the soak, letting the excess drip off, then dredge well in the coating mixture.
Cooking
- Heat oil to about 350°F (175°C). If you do not have a thermometer, test with a pinch of flour; it should sizzle right away.
- Fry frog legs for 3 to 4 minutes per side, until they are deep golden and crisp.
- Drain on a rack or paper towels, then sprinkle with a tiny pinch of salt.
Notes
Serve with lemon wedges and a quick dip made of mayo, Creole mustard, hot sauce, and pickle juice. Leftovers can be stored in an airtight container for up to 2 days and reheated in an oven or air fryer for best results.