Frog Legs Po' Boys

I made you some frog.

I made this for you. 

I see your face wrinkled in confusion and maybe even mild disgust.

I see you.

I'm going to need you to cool your gag reflex for two seconds and give this a try before you say N-O. 

In my experience, frog legs is like the chicken of seafood.  As in, it really tastes like chicken.  

I'm not kidding.

Your face is still incredulous.

If you like shrimp, or even if you don't, at some point in your life, you've probably had a Po' Boy.  It's a delicious toasted sandwich with bits of fried seafood, some spicy Remoulade Sauce, and a heaping of good-for-you veggies.  

Usually it's shrimp, but in this case, I've substituted in some little itty-bitty frog legs.  The flavor is very similar to traditional Po' Boys, but a little milder with the frog legs, that don't have an overpowering fishy/seafood taste.

Because they are small pieces of meat. you'll want to watch your fry times very closely because they will cook up in literally no time at all.  Serve these on a toasted hoagie with some garden fresh veggies and this delectable Remoulade for a neat twist on a Southern classic!

Frog Legs Po' Boys

1 pound frog legs
1/2 cup flour

2 tbsp Creole seasoning
2 eggs

Vegetable oil for frying
2 hoagie rolls
1 cup lettuce, chopped
1 tomato, sliced
1/4 cup Remoulade Sauce

Bring the vegetable oil up to temperature on the stove until it reaches 350F.

In a shallow dish, mix together the flour and the Creole seasoning together.  In a separate shallow dish, whisk the eggs.

Strip the meat from the bones of the frog legs.  Coat the meat in the egg mixture, and then roll them in the seasoned flour to evenly coat them.  Carefully drop them into the frying oil and watch closely.  Remove from oil when golden brown and drain on a paper towel.

Toast hoagie rolls in a stovetop pan or under a broiler.

Assemble sandwich with frog legs, remoulade, lettuce and tomato slices.