One of my favorite sports as a child was frog gigging, but I think the real fascination for me was watching the legs move hours after the frog was killed. I used to beg my mother to let me shake salt or lemon juice on them. I’ve seen the legs of large dead bullfrogs contract so much when sprinkled with lemon juice that they have literally jumped off the counter. Bullfrogs live in all of the contiguous 48 states. Where I grew up, a few blocks from the banks of the Edisto River—the longest blackwater river in the world—they could be almost deafening with their bellows after a rainstorm.
Put the frog legs in a shallow nonreactive baking dish and squeeze the juice of the lemon all over them. Allow to marinate for about 30 minutes at room temperature. Remove the legs from the pan, pat dry, and dust lightly with flour. Melt the butter in a sauté pan, shake off any excess flour from the legs, and sauté them over fairly high heat in the butter until golden brown, about 4 to 5 minutes on each side. You may deglaze the pan with a little dry white wine, if desired, and you may add some capers, as my father recommends, before pouring the now browned butter over the legs and serving them hot.
© 1992 All rights reserved. Published by UNC Press.