Rouse Family Recipe

Nick Acosta’s Frog Legs

Total Cooking Time 20
Yield 4
5 ratings



  • 2-1/2 pounds small frog legs
  • 1/3 cup whole milk
  • 2 teaspoons vegetable oil
  • 2 eggs, separated
  • 2 cups all-purpose flour
  • Rouses Creole Seasoning
  • Vegetable oil for deep frying


  1. With kitchen shears, snip the small bone connecting the legs and remove the feet.
  2. In a small bowl, whisk together milk, oil and egg yolks. In another bowl, beat egg whites until stiff. Fold egg whites into milk and oil mixtures.
  3. Sprinkle frog legs with Creole seasoning. Dip each leg in milk-egg mixture and dredge in flour.
  4. In cast iron pot or deep fryer, heat vegetable oil to 375 degrees. Fry frog legs until golden brown. Using a slotted spoon, transfer frog legs to paper towels to drain.
  5. NOTE: We sell already cleaned frog legs in our Seafood Department. If you’re using fresh caught, skin the frogs as if you were peeling off a glove, and soak the legs in cold water for at least two hours.

Ingredients used in this recipe