Ingredients with Measurements:
- 1 whole frog, cleaned and cut into pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 egg, beaten
- 1 cup buttermilk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. In another bowl, whisk together beaten egg and buttermilk.
3. Dip each piece of frog into the egg mixture, then coat with the flour mixture.
4. Heat vegetable oil in a deep fryer or large pot to 350°F.
5. Fry the frog pieces in batches for 4-5 minutes or until golden brown and crispy.
6. Use tongs or a slotted spoon to remove the fried frog pieces from the oil and place them on paper towels to drain excess oil.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 2g
Cholesterol: 150mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 2g
Protein: 25g
Substitutions for ingredients:
- Frog can be substituted with chicken or any other meat.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add cayenne pepper or chili powder for a spicier version.
- Use cornmeal instead of flour for a different texture.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy results.
- Do not overcrowd the fryer or pot to prevent the temperature from dropping.
- Season the flour mixture to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with lemon wedges and parsley for garnish.
Garnishes:
Lemon wedges, parsley, green onions, hot sauce.
Pairings:
French fries, coleslaw, mashed potatoes, cornbread.
Suggested side dishes:
Garlic roasted potatoes, grilled vegetables, mac and cheese.
Troubleshooting advice:
- If the flour coating is not sticking to the frog, try patting the frog pieces dry with paper towels before coating.
- If the frog is not crispy enough, increase the frying time or temperature.
Food safety advice:
- Make sure the frog is cleaned thoroughly before cooking.
- Use a meat thermometer to ensure the internal temperature of the frog reaches 165°F.
Food history:
Crispy fried frog legs are a popular dish in the Southern United States and in many Asian countries.
Flavor profiles:
Savory, crispy, slightly gamey.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: Indonesian