Frog Leg Nuggets in Beer Batter



  • 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
  • choice of purchased sauces: teriyaki sweet and sour barbecue
  • Sour Cream-Dijon (recipe below)


  1. 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.
  2. Serve with warm sauces for dipping. Sour Cream-Dijon sauce
    1. Sour Cream-Dijon sauce:
    2. Stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, 1-1/2 teaspoons lemon juice, and 1/4 teaspoon pepper.



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