I love frog legs, but I hate when people say they taste like chicken. Frog legs are much better than any chicken you have ever had. Catch a mess of frogs and have some friends over to sample this delicacy.
10 sets frog legs
2 eggs well-beaten
1 cup flour
1 large Vidalia onion
Tony Cacheres’ Creole Seasoning
1/2 cup Piquante Sauce
1 teaspoon garlic sauce
Pour peanut oil in skillet 1/8-inch deep and heat to 350 degrees. Dip legs in egg mixture, then dredge in flour. Fry frog legs until golden brown turning once. Remove legs and drain on paper towels. Slowly add flour and finely chopped onion and garlic salt to remaining oil. Stir slowly to make a dark brown roux. Add water to desired consistency, then add a couple dashes of Tabasco Sauce and 1/2 cup picante sauce. Return frog legs to this mixture, and simmer for 10 minutes.