Fried Frog Legs


  • 16 small or 8 large pairs frog legs
  • 1 cup buttermilk
  • 1 cup corn flour (or Masa Harina)
  • 1/2 teaspoon salt
  • Lard or oil (for frying)
  • 1 bunch parsley, washed and dried
  • 2 lemons, quartered


  1. Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.
  2. Mix flour with seasonings in a paper bag, add legs, and shake to coat them.
  3. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes.
  4. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.

Serves 4.

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