Tuesday, March 15, 2016

Dijon Breaded Frog Legs with Dill Slaw

     Tasty Frog Legs!
     Breaded fried frog legs are popular in Florida, especially at seafood restaurants near the Everglades.  I wanted to try something different for today's recipe.  I have used a Dijon Mustard flavored egg wash when breading veal for a few French recipes in the past.  I thought the flavor of a Dijon Mustard egg wash would be a nice choice for breading frog legs.  The result was mighty satisfying!
     Dill Slaw: 
     This recipe yields 2 portions.
     Step 1:  Place 3 cups of very thin sliced cabbage in a mixing bowl.
     Add 2 tablespoons of small chopped green bell pepper.
     Add about 1/5 cup of small thin match stick cut carrots for color.
     Add 1 tablespoon of chopped fresh dill weed.
     Step 2:  Add 1/2 tablespoon of rice vinegar.
     Add 1/2 tablespoon of granulated sugar.
     Add 2 pinches of sea salt and black pepper.
     Toss the ingredients together.
     Step 3:  Add 1/3 cup of mayonnaise.
     Mix the ingredients till the cabbage is coated.
     Step 4:  Chill the slaw for 20 minutes, before serving.
     Mix the ingredients again, before serving.
     Dijon Breaded Frog Legs:  
     This recipe can yield 8 to 10 fried frog legs, depending on the size.  Only 4 frog legs are described in this recipe breading process.  
     Step 1:  Place 1 1/2 tablespoons of Dijon Mustard in a mixing bowl.
     Add 2 large eggs.
     Add 2 pinches of tarragon.
     Add 2 pinches of sea salt and black pepper.
     Whisk the ingredients together.
     Step 2:  Dredge 4 individual frog legs in flour.
     Dip the frog legs in the dijon mustard egg batter.
     Dredge the frog legs in plain fine bread crumbs.
     Step 3:  Heat 6" of vegetable frying oil to 360ºF in a high sided pot.
     Fry the frog legs, till they are fully cooked and the breading is crispy golden brown.
     Step 4:  Use a fryer net to remove the fried frog legs from the hot oil.
     Place the fried frog legs on wire screen roasting rack over a drip pan to remove any excess oil.
     Dijon Breaded Frog Legs with Dill Slaw:
     Place a bed of lettuce leaves on a plate.
     Mound 1 portion of Dill Slaw on the back half of the plate.
     Lean the fried Dijon Breaded Frog Legs against the Dill Slaw.
     Garnish with fresh dill sprigs and lemon slices.
     These frog legs need no dipping sauce at all.  The Dijon Mustard flavor is nice!  Tarragon compliments the flavor of Dijon Mustard.  

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