Frogs' Hind Legs

By the RecipeCafe Archives

Ingredients

• 1 Frogs' hind legs, trimmed and cleaned
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Bread crumbs, as needed
• 1 egg, beaten (for dipping)
• 1 Deep frying fat (lard or vegetable shortening), as needed

Instructions

1. 1. Trim and clean the frogs' hind legs, removing any membrane or excess tissue.
2. 2. Season the legs on all sides with salt and black pepper.
3. 3. Coat each leg in bread crumbs, then dip in beaten egg (technique: standard bread-crumb coating, also called 'paner a l'anglaise' — a three-stage dry-wet-dry crumb coating that forms a crisp crust during frying), then coat again in bread crumbs, pressing gently so the crumbs adhere.
4. 4. Heat deep frying fat in a deep, heavy-bottomed pot to approximately 375°F (190°C). The fat is ready when a small piece of bread dropped in sizzles immediately and browns in about 60 seconds.
5. 5. Fry the crumbed legs for 3 minutes, until the exterior is deep golden brown and the coating is crisp. The internal temperature should reach 160°F (71°C).
6. 6. Remove with a slotted spoon and drain on a wire rack or absorbent paper.
7. 7. If serving as an entree, plate and accompany with Sauce Tartare.