Frog Leg Nuggets in Beer Batter
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Number of Servings
Serves 6
Ingredients
3 pounds frog legs- with meat cut off the bone in 1-1/2 inch chunks, 1 cup all-purpose flour, 1/2 teaspoon paprika, 1 teaspoon salt,1/8 teaspoon pepper, 3/4 cup beer, salad oil, choice of purchased sauces: teriyaki; sweet and sour; barbeque,Sour Cream-Dijon (recipe below),
Directions
- In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk.
- Gradually whisk in beer, blending until smooth.
- In a deep pan, heat 2 inches of oil 350ºF on a deep-frying thermometer.
- Place meat pieces in a batter and stir to coat.
- Using tongs, lower about 8 pieces, one at a time, into oil.
- Cook until meat in center is no longer pink when slashed (about 4 minutes).
- If nuggets stick together while cooking, gently break apart with the side of a spoon.
- Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining pieces.
- Serve with warm sauces for dipping.
Sour Cream-Dijon sauce:
-Stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, 1-1/2 teaspoons lemon juice, and 1/4 teaspoon pepper.
