Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Crispy Fried Frogs Legs or Calamari https://www.metro.ca/userfiles/image/recipes/cuisses-grenouille-calmars-frits-5436.jpg PT15M PT05M PT20M
Pat frog legs or calamari dry with paper towels. In a deep plate, mix flour and paprika, salt and pepper. In a bowl, beat eggs and milk together and season. In a deep fryer, heat oil to 375°F (190°C). Roll frog legs or calamari in seasoned flour, dip in beaten egg and dredge with flour again. In small batches, fry frog legs for 4 - 5 minutes or calamari for about 3 minutes or until lightly browned. Drain on paper towels and keep warm. Repeat with remaining frog legs or calamari. Serve with marinara sauce.
2
1 lb (454 g) frog legs or calamari, thawed 1 cup (250 mL) flour 1/4 tsp. (1 mL) paprika 3 eggs 1/3 tasse (80 mL) milk peanut oil as required
Crispy Fried Frogs Legs or Calamari

Crispy Fried Frogs Legs or Calamari

Rate this recipe
4 Votes
2
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    frog legs or calamari, thawed
    You might like:

    Flyer Deal  (1)
    ATLANTIC SALMON OR SHRIMP & VEGETABLE KABOBS

    ATLANTIC SALMON OR SHRIMP & VEGETABLE KABOBS

    $3.99 ea.

    100 - 125 g FRESH OR PREVIOUSLY FROZEN

  • 1 cup
    (250 mL)
    flour
  • 1/4 tsp.
    (1 mL)
    paprika
  • 3
    eggs
  • 1/3 tasse
    (80 mL)
    milk

  • peanut oil as required
Imprimer ma sélection

Preparation

Pat frog legs or calamari dry with paper towels.

In a deep plate, mix flour and paprika, salt and pepper.

In a bowl, beat eggs and milk together and season.

In a deep fryer, heat oil to 375°F (190°C).

Roll frog legs or calamari in seasoned flour, dip in beaten egg and dredge with flour again.

In small batches, fry frog legs for 4 - 5 minutes or calamari for about 3 minutes or until lightly browned.

Drain on paper towels and keep warm.

Repeat with remaining frog legs or calamari.

Serve with marinara sauce.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.