Fried Frogs

Grenouilles Frites

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Cupful of Lemon Juice
  • A Teaspoonful of Salt
  • 2 Eggs
  • A Cupful of Sifted Bread Crumbs
  • Parsley, Sliced Lemon and Radishes to Garnish
  • Salt and Pepper to Taste


Scald the Frog Legs about three minutes in boiling water with a half cup of lemon juice and salt. Take out of the water and dry with a clean towel. Season with salt and pepper and dip into a batter made of the well-beaten yolks and whites of two eggs and sifted bread crumbs. Pat the Frogs well and drop into the lard, heated to a boiling point and fry to a golden brown. Take them from the lard and drain well by placing on a soft brown paper, heated. Place a snow-white folded napkin in a dish, and lay the Frogs upon it and garnish with fried parsley and sliced lemon, or place the Frogs in a bed of fried parsley laid in the dish and garnish with decorated radishes and sliced lemons.