Leap into frog gigging and learn how to cook what you catch --
If you’ve never had frog legs, keep reading. As women who love getting down and dirty in the outdoors, we want new experiences that push our boundaries. Hunting for frogs is a fun challenge, and any woman looking to spice up her wild game palate should try catching frogs. (Skip to the recipe at bottom.)
If you’re not sure if you can harvest frogs in your state, check the regulations. As with most types of fish or game, there are usually season dates set.
In terms of taste, the great debate is whether frog legs taste more like fish or chicken. There’s only one way to find out: get out there and try it yourself.
You probably remember the last time you were near a marsh or swamp at dark, and heard the volume of frogs croaking increase as the sun disappeared. The best time to find frogs is after dark. However, you may need to explore some areas during the day to know the landscape and plan out how you’ll work your way through water-logged areas.
Once you’ve planned for where to go, and who you’d like to bring along, you’ll need the right tools. Luckily, catching frogs can be as simple as having a headlamp, small LED flashlight, a bucket, and a net or a gig (depending on your preference). Also, it’s good to know what waders or footwear you’ll need if you’re sloshing through swamp or marsh; sometimes, all you need is a pair of old shoes.
Tracking down frogs is a matter of listening and then moving in the direction of the croaking. If you’re not sure what a bullfrog sounds like, watch this video. Whether you’re in a boat or in the water, moving through the muck may take some patience. Just continue to follow the sound until you happen see a frog; you should see its eyes reflect the light. Surprisingly, if you shine the LED light right at the frog, it seems to put them under a spell rather than causing it to jump away. Do this when you’re about 30 feet away, and then continue to ease towards them until you can make a confident lunge.
Once you get your frog, be sure to have a storage container nearby. You can use a bucket with a lid or a bag that cinches tightly.
Preparing frog legs:
For a detailed understanding of the process, there is an excellent post about this on Hank Shaw’s Hunter-Angler-Cook website and there are plenty of videos online. And as Hank Shaw says, the most important part of preparation is to make sure the frog is dead first.
Recommended Recipe from Kari Irby:
12 frog legs
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)
2 quarts vegetable oil for frying
1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Seasoned salt to taste
Lightly salt skinned frog legs.
In a flat pan or shallow bowl, add and stir the spices together with the flour (salt, black pepper, cayenne pepper, and paprika). Press legs into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated legs for 15 to 30 minutes.
Dredge legs again in flour mixture and return to the plate. Refrigerate legs again 15 to 30 minutes
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry frog legs in hot oil until crisp, 9 to 12 minutes.
Transfer fried legs to a large stainless steel bowl. Drizzle buffalo sauce over the legs and toss to coat.
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