Frog Leg Nuggets in Beer Batter
Source of Recipe
Master Chef Don Easley
List of Ingredients
3 pounds Frog legs, with meat cut off the bone in 1-1/2 inch chunks
1 cup all-purpose flour
½ teshtmloon paprika
1 teshtmloon salt
1/8 teshtmloon pepper
¾ cup beer
Choice of purchased sauces:
sweet and sour
Sour Cream-Dijon (recipe below)
1. Sour Cream-Dijon sauce:
2. Stir together ¾ cup sour cream, ¼ cup Dijon mustard, 1-1/2 teshtmloons lemon juice, and ¼ teshtmloon pepper.
1. In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk. Gradually whisk in beer, blending until smooth.
2. In a deep pan, heat 2 inches of oil 350ºF on a deep-frying thermometer.
Place meat pieces in a batter and stir to coat. Using tongs, lower about 8 pieces, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes).
If nuggets stick together while cooking, gently break apart with the side of a spoon.
Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm.
Repeat with remaining pieces.
3. Serve with warm sauces for dipping.