LITTLE ROCK, AR –-(Ammoland.com)- For Arkansans, April 15 is etched in their minds.
It’s the deadline for filing income tax. For some folks, though, April 15 has a happier meaning. Bullfrog season opened at noon.
It takes some effort, some experience and a degree of skill to get a “mess” of bullfrogs for the dinner table.
When you do, the eating of the legs – fried, grilled or some other way – can make a memorable meal.
Bullfrogs are in all parts of Arkansas but the lowlands and streamsides have the most numbers. The pursuit usually is called frog hunting, but you are required to have a current Arkansas fishing license, not a hunting license. The season runs through Dec. 31 2015.
Bullfrog limit is 18 a day, and the day runs from noon to noon. Possession limit is 36. Bullfrogs can be taken by grabbing by hand, with hand net, hook-and-line, gig, spear, or bow and arrow. Firearms or air guns can’t be used. Most frogging is at night with the use of lights.
Fired Bullfrog Legs
Ingredients
- 24 frog’s legs, skin removed
- 1 (4 ounce) packet saltine crackers, crushed
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon minced onion
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 2 eggs
- 1/2 cup milk
- 2 cups vegetable oil for frying
- 1 cup peanut oil for frying
Directions
- Rinse the frog’s legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
- Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
- Dip the frog’s legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.