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Cajun-fried Bullfrog Legs

North American Bullfrog
Once a year one will find nearly the entire population of Rayne, Louisiana practically jumping out of their skins with anticipation of attending the Rayne Frog Festival, which this year is held on May 6-9 [2015].

The City of Rayne, Louisiana is officially designated the Frog Capital of the world. The small southern town, with a population approaching 9,000, is located about 15 minutes west of Lafayette, Louisiana and roughly 7 miles north of a small parish community named Indian Bayou -- a hop, skip and jump from where I grew up.

Some people claim bullfrog legs taste like chicken (don't everything?). I prefer the taste of fried bullfrog legs more than chicken, and they are easier to cook, as well.

Bullfrogs are part of nature’s bounty and can be found in many areas of North America around shallow waters, like bayous, ponds, ditches, swamps and reservoirs.

Hundreds were harvested from among the ponds during my family's crawfish farming operations back in 1960s and 70s.

Bullfrogs are predators with voracious appetites and can consume their weight in crawfish every few days. Imagine 40 acres of crawfish ponds 3 to 4 feet deep. It was home to thousands of them. They were considered pests – like insects feeding on garden plants.

Luckily, just about everyone in my family enjoyed eating bullfrogs.

So, it was a trade-off of sorts, although I think the frogs got the jump on us in the long-run. [intended] Nevertheless, our family had a constant supply of both crawfish and bullfrog when we wanted them.

There is a common misconception about bullfrogs. Many folks think the males are the large ones, when in fact, the females are larger -- and that‘s no bull.

Female bullfrogs can stretch-out to nearly a foot long and can weigh up to 3 lbs. About a third of its weight is used for consumption -- around a pound per animal when the four legs and back are utilized.

Many Cajuns love to include bullfrog meat in their diet. IMHO they are much cleaner than chicken.

Bullfrogs can be prepared several ways. The delicate tasting white meat can be used in making gumbo, sauce piquant, etouffee and they can be served Cajun-fried (a more popular way to enjoy them).

Bullfrog meat can also be baked, boiled, broiled, added to stews… the list continues.

Are you a newbie at cooking frog legs?

You can fry them up just like chicken, except it does not take as long as frying chicken. Use your favorite batter. Here is one recipe you can try,  seafood batter , or follow the recipe shown here:

Cajun-fried Bullfrog Legs

These crispy fried bullfrog legs are absolutely delicious! There's no doubt your friends will ask for this recipe, but don't give it to them. Just send them over to Real Cajun Cooking - Pure and Simple so they can discover how to make this and other tasty dishes, as well.


  • 12 pairs of bullfrog legs
  • Fried Bullfrog Legs
    2 egg whites
  • 1 Tbs. DIY Cajun seasoning
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp. salt
  • 2 tsp. Tabasco sauce
  • 1 tsp. baking powder
  • 2 tsp. cornstarch
  • 4 oz. fresh beer
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 1 quart peanut oil


In a bowl, add the egg whites, your favorite Cajun seasoning, cayenne pepper, lemon pepper, salt, Tabasco sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the mixture. Again, blend all of the ingredients together. This will be used to coat the frog legs.

In a separate bowl, with a lid, mix 2 cups of all-purpose flour and 1 cup of yellow cornmeal together. After dredging the frog legs in the beer batter, add them to the bowl of flour and cornmeal, close the lid, and shake until they are well coated on all sides. (A large Ziploc-type bag can also be used for this.)

Heat peanut oil (or vegetable oil) to 365°F. and fry the legs for about 3 - 4 minutes on each side (turning once), or until they have turned golden-brown. Do not attempt to fry too many at one time because it will bring down the oil temperature. This will make them greasy. We are looking for crispy legs, remember? This is why it is important to maintain an even temperature throughout the process.

Note: Peanut oil can be used several times before it has to be discarded and it imparts a better flavor.

Want a good laugh? Here is a frog joke: "Boudreaux and the Frog -- With Age Comes Wisdom"

Bon Appetite! ... Ahheee!!
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  1. I volunteer for a non-profit called the Institute for Applied Ecology in Corvallis, Oregon that does ecological restoration. I drafted a little invasive species cookbook for them and I used your cajun bullfrog recipe. They like the cookbook and would like to possibly put it up for sale to raise money. Would it be okay to include your recipe? Thank you for your consideration! Contact me at corinne.m.duncan@gmail.com.

  2. Absolutely! We would appreciate an attribute and a link pointing to our website. Send me details and a short description of your cookbook and I will be happy to post it on our site for awhile to help you spread the word.

  3. https://www.facebook.com/laura.moon.5891004

    My 13 son walked in the door with bull frogs...for dinner?? WHAT?? HAHA! I grew up in NYC and we live in Rural Maine...THANK YOU THANK YOU THANK YOU for this post!!

  4. I made this today for some Beautiful, meaty bull frog legs and it was good. I was a bit disappointed that the finished product did have a “kick” to it. Definitely making again but next time I’ll let the legs marinate in the batter a few hours and then add the corn starch mix right before dredging in the flour corn meal. I fried in my electric skillet in Peanut Oil.


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