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  • Writer's pictureBobbi Jo Lathan

Granddaddy’s Fresh Fried Frog Legs

Updated: Dec 31, 2023


Well, my Momma was quite a “looker” and my Daddy really pursued her. But Momma refused to go out with him and played hard to get. Finally, Daddy found out where she lived and used to “buzz” the farmhouse in his airplane. He’d fly so low that the chickens got nervous and stopped layin’ eggs!

Granddaddy said he’d had enough and told her, “You better bring that crazy fly-boy from North Carolina to frog-leg supper on Sunday, I need to talk to him.” I guess the talk went well ‘cause a few months later, them hens was back to layin’ eggs, Momma and Daddy was married, and Granddaddy Watson got himself a new frog-giggin’ partner.

Granddaddy’s Fresh Fried Frog Legs

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern


10 mins


10 mins


20 mins


2 Pounds fresh frog legs

2 Cups flour

1 Cup yellow cornmeal

1 Tablespoon salt

1 Tablespoon freshly ground black pepper

½ Cup milk

2 Eggs (beaten)

1 Cup Crisco (vegetable lard works best)


  1. Wash the frog legs real good and then pat ‘em dry and set ‘em aside.

  2. Mix the milk and the beaten eggs together in a big bowl and set that aside, too.

  3. Git yourself a paper bag or a big plastic bag and pour into the bag the flour, cornmeal, salt and pepper and shake bag to mix it up real good and incorporate the ingredients.

  4. Put the lard into a hot cast- iron skillet and heat it up to a medium-high heat. You’ll know the oil’s ready if you throw a little pinch of flour into the hot oil and it sizzles.

  5. Dip the frog legs one at a time into the milk-egg mixture and then into the flour mixture. I just throw ‘em in the paper bag, hold the top shut, and shake it up good.

  6. Now, place the legs into the hot oil and fry ‘em for about 5-6 minutes on each side ‘til golden brown.

  7. Take ‘em out of the skillet and let them drain on a paper towel.

  8. Now, serve them frog legs up... they're hoppin’ good!


Fryin’ these up is just like fryin’ up chicken. If you see the frog legs seem to be cookin’ too quickly, just turn the heat down a tiny bit. But, it shouldn’t be a problem if you’ve got a good cast-iron skillet. Also, if them legs is really fresh (as Grandmama Watson’s always were) then, don’t get freaked-out if they hop around a bit in the pan.


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