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Email to Master Chef Don F. Easley Jr.      

    Frog Leg Nuggets in Beer Batter

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Serves 6

    List of Ingredients

    3 pounds Frog legs, with meat cut off the bone in 1-1/2 inch chunks
    1 cup all-purpose flour
    teshtmloon paprika
    1 teshtmloon salt
    1/8 teshtmloon pepper
    cup beer
    salad oil
    Choice of purchased sauces:

    sweet and sour
    Sour Cream-Dijon (recipe below)

    1. Sour Cream-Dijon sauce:
    2. Stir together cup sour cream, cup Dijon mustard, 1-1/2 teshtmloons lemon juice, and 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 350F 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.




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