2 dozen large individual frogs' legs 2 T finely chopped celery
(about 4 pounds), thoroughly A 1-pound can tomatoes, drained and
defrosted, if frozen coarsely chopped, with all the
1 tsp ground hot red pepper (cayenne) liquid reserved
1½ tsp salt 2 tsp finely chopped garlic
½ c vegetable oil 2 T finely chopped scallions
4 T brown roux ** 2 T finely chopped fresh parsley,
½ c finely chopped onions preferably the flat-leaf Italian
2 T finely chopped green peppers variety
1 lemon, thinly sliced
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** The recipe for brown roux can be found
in the table under "Louisiana Essentials"Pat the frogs' legs completely dry with paper towels and season them evenly on all sides with the red pepper and 1 tsp of the salt.
In a heavy 12-inch skillet (preferably one with a non-stick cooking surface) heat ¼ c of the vegetable oil over moderate heat until a light haze forms above it. Add 12 of the frogs' legs and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly without burning. As they are cooked, transfer the frogs' legs to a platter. Pour the remaining ¼ c of vegetable oil into the skillet and, when it is hot, fry the other dozen frogs' legs in the same fashion.
Stirring constantly, add the brown roux to the fat remaining in the skillet. Drop in the onions, green pepper and celery and, stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Stir in the tomatoes and their liquid, add the garlic and the remaining ½ tsp of salt and boil briskly, uncovered, for about 5 minutes longer. When the vegetable sauce mixture is thick enough to hold its shape almost solidly in the spoon, return the frogs' legs and the liquid that has accumulated around them to the skillet.
Stirring and basting the frogs' legs with the sauce, cook for a minute or so longer to heat the legs through. Then mix in the scallions and parsley and taste for seasoning. (Piquante means "pungent ," and the sauce should be distinctly peppery.)
With tongs or a slotted spoon, arrange the frogs' legs attractively on a large heated platter. Pour the sauce piquante over the frogs' legs, garnish the platter with the lemon slices, and serve at once. Serves 4.
NOTE: Louisiana cooks also use sauce piquante with turtle meat, shrimp, crawfish, fish and wild or domestic birds of every kind.
Vegetable oil for deep frying 1 c unsifted flour
2 dozen large individual frogs' legs 4 eggs
(about 4 pounds), thoroughly ¼ c milk
defrosted, if frozen 2 lemons, each cut lengthwise
1 tsp ground hot red pepper (cayenne) into 4 or 6 wedges
2 tsp salt Creole tartar sauce **
1 c yellow cornmeal
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** The recipe for Creole tartar sauce can be found
in the table under "Louisiana Essentials"Preheat the oven to its lowest setting. Line a large shallow baking dish with paper towels and place it in the middle of the oven.
Pour vegetable oil into a deep fryer, or large heavy saucepan, to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
Meanwhile, pat the frogs' legs completely dry with paper towels and season them on all sides with the red pepper and salt. Combine the cornmeal and flour in a shallow bowl and stir to mix well. Combine the eggs and milk in another shallow bowl and, with a fork or wire whisk, beat them together until the mixture is smooth.
Just before cooking, roll each frog's leg in the cornmeal mixture. Immerse it in the egg-and-milk mixture and then turn it about in the cornmeal mixture again to coat it evenly.
Deep-fry the frogs' legs in the hot oil, three or four at a time, turning them with a slotted spoon for about 5 minutes, or until they are golden brown and crisp on all sides. As they brown, transfer the frogs' legs to the lined dish and keep them warm in the oven while you cook the rest.
To serve the frogs' legs, mound them attractively on a heated platter and arrange the lemon wedges around the edge. Serve at once, accompanied by the Creole tartar sauce in a separate bowl. Serves 4.
