This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY! I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs. So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them. Just look at this pic straight out of the fryer and try not to drool.
Frog Legs in Restaurants
My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way). Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets. So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like. So trust this recipe, because, I think you’re really going to enjoy it!
What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!
My Crawfish Boil
I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.
Crawfish Boil Seasoning
I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!
Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!