It's been a while since we worked with an alternative protein. While visiting our favorite local butcher @lil_miss_butcher, we came across frog legs and were immediately drawn to them. They weren't a new protein, as we have made them a few times in the past but always using someone else's recipe. We decided to give it a go and were very happy with the result. If you have never tasted frog legs before, the best way to explain them is a cross between fish and chicken in texture. The taste is very mild and takes on any flavor profile. So hop on over to your local butcher and get yourself some frog legs (sorry, bad joke, but I had to). If you are in the North Phoenix Valley/New River/Cave Creek area, you have to try Lil Miss Butcher. Not only do they have an amazing array of meats, they are so incredibly friendly. I always leave with a smile on my face.
1 c flour 2 T cayenne 1 T garlic powder 1/2 t pepper 2 T salt 8 frog legs (4 sets) oil for frying
For Pan Sauce: 5 T butter 1/4 c white wine 3 cloves garlic, minced
DIRECTIONS 1. Mix flour, cayenne, garlic powder, pepper, and salt in a shallow bowl. Dredge frog legs in flour mixture until well coated. 2. Heat oil to 350 in skillet. Fry frog legs until cooked through and crispy, about 3 or 4 minutes. Place on paper towels (for draining) and put in warm oven while preparing the pan sauce. 3. In medium skillet, melt butter. Add garlic and sauté until fragrant. Add wine and simmer until slightly reduced. Toss in frog legs until coated. Serve up with warm grits and enjoy!!!