Born on the Bayou

Your foot gets to tapping. Your body begins to sway. First there is the guitar strumming, the cords filled with a down home rhythm. Then the drums begin to play.

Now when I was just a little boy
Standin’ to my daddy’s knee
My poppa said, “Son, don’t let the man getcha, do what he done to me”
‘Cause he’ll get ya
‘Cause he’ll get ya now, now

Suddenly you are there – on the bayou, feeling that sultry air, hearing that hound dog barking. It’s all there, except one thing. At the time of its release, John Fogerty had never been to the bayou. Not even close. He was a real-life Fortunate Son, born and raised in Berkeley, California. That’s okay, something in his very core connected to the deep south and it came out in his music.

Today is National Louisiana Day. Louisiana is like it’s own separate country, with a sound, a feel, a flavor all its own. And nothing says Louisiana more than fried frog legs. It’s that French influence with a Cajun-Crole accent. Paired with Hush Puppies, and we’re talking good eats!

Louisiana Frog Legs
8 pair Frog Legs
4 tablespoons Flour
2 tablespoons Cornmeal
1/4 teaspoon Cayenne Pepper
2 Egg Whites
1 tablespoon Milk
Dash Louisiana Hot Sauce
1 teaspoon Smoked Paprika
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning
Black Pepper to taste
Peanut Oil for frying

Rinse frog legs under cold water and pat dry with paper towels. If desired, separate the legs for easier handling and eating. Or leave joined together for the presentation effect.

In a pie tin, whisk flour, cornmeal and Cayenne Pepper. Set aside.

Separate eggs, discard or reserve yolks for another dish. Whisk egg whites in a pie tin until foamy. Add milk and a dash of hot sauce, whisk to combine. Set aside.

In a small bowl, combine paprika, onion powder, garlic powder, Cajun seasoning and black pepper. Generously season frog legs in the spice blend.

Coated legs with flour, dipped in egg wash, then dredged in flour again. Place legs on a wire rack inside a rimmed baking dish. Let rest so the flour adheres to the legs.

Heat oil in a deep skillet to 350-degrees. Fry legs in the hot oil until crisp and golden, turning as needed for even browning, about 10 to 15 minutes total fry time. Do not overcrowd the pan to avoid lowering the oil temperature too much.

Serve and enjoy with lemon for an appetizer, or serve with hush puppies on the side for a light supper.

Hush Puppies
1 large Egg
1 Shallot
1 cup Yellow Cornmeal
1/4 cup Flour
1-1/2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Milk
Peanut Oil for frying

Note: If spicy Hush Puppies are desired, add a few drops of Louisiana Hot Sauce to the egg mixture.

Let egg warm to room temperature. Meanwhile, peel and finely mince shallot, set aside.

In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, whisk egg with milk and shallot, add to dry ingredients. Stir gently, until just combined.

Heat oil to 365-degrees in a Cast-Iron Dutch Oven. Drop batter by the tablespoonfuls into the hot oil. Fry Hush Puppies until golden brown, about 2 minutes.

Remove from oil with a large slotted spoon or spire web. Drain on paper towels. Serve warm.

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God is our refuge and our strength,
an ever-present help in distress