Don't Worry Be Hoppy - Frog Legs by Neville Vaughan

Don’t Worry be Hoppy – Frog Legs by Neville Vaughan


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Don’t Worry be Hoppy!

Sautéed Frog Legs with Sweet & Sour Sauce

By Neville Vaughan



Frog Legs:

1 dozen frog legs (halved)

2/3 cup all-purpose flour (seasoned to taste with salt & pepper)

1/3 cup corn meal

1/2 cup panko

1 tbsp Cajun seasoning

1 pint/16 fl oz buttermilk (low-fat)

Tabasco (or use your favorite hot sauce to taste)

1/2 cup olive oil

1/4 stick butter


Sweet & Sour Dipping Sauce:

2 large ruby red grapefruits

1 cup light brown sugar

2 tsp vanilla

1/3 cup 100% grapefruit juice

1/3 cup cotton candy


Prepare the Sweet & Sour Sauce:

  • Take the skin, seeds and white parts from the grapefruits and chop the meat into chunks.
  • Combine grapefruit chunks, grapefruit juice, vanilla, brown sugar and cotton candy in a medium sauce pot, mix well, cover and bring to a boil over medium-high heat.
  • Turn the heat down to medium-low, remove the lid and simmer for 25-30 minutes. Stir occasionally.
  • Run the cooked grapefruit mixture through a fine strainer. Press the cooked grapefruit mixture down in the strainer using a spoon to get remaining juice out of the mixture.
  • Set aside.


Prepare the Frog Legs:

  • Soak frog legs in buttermilk and hot sauce mixture for about 1 hour.
  • Remove frog legs from mixture, rest allowing excess drain away.
  • Mix flour, cornmeal, panko, and Cajun seasoning together and coat frog legs, shaking off excess.
  • In a skillet, bring butter and oil to a sizzle and gently add frog legs.
  • Sauté frog legs uncovered for 3 minutes on each side until golden brown.
  • Remove frog legs and drain on paper towels.

Serve Frog Legs immediately, placing Sweet & Sour Sauce in a small serving bowl for dipping.

Serving suggestions: include coleslaw and hush puppies.


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