Frogs’ Legs Creole

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 12 large pairs frogs’ legs, or 24 small
  • 1 cup milk
  • 1


  1. Prepare one pair of frogs’ legs at a time. Slip one leg in between the two muscles of the lower part of the other leg to keep the frogs’ legs flat.
  2. Soak the legs briefly, about 5 minutes, in the milk.
  3. Drain the legs but do not dry, then dredge each pair in flour seasoned with salt and pepper.
  4. Meanwhile, pour the tomatoes into a saucepan and