When I was younger I used to go frog gigging with a few friends. We would wade in the creek and spear 20 or 30 big bull frogs. Around 10 p.m. on a night with a new moon. Then came the prep.
On a wooden bench cut off the legs just above where they connect below the waist. Not too high or you sever part of the internal organs. Not too low or you end up with 2 legs instead of 2 connected legs. Next they must be skinned. This is easiest with a pair of pliers. Tightly grip the legs where they connect (with your hand) and use the pliers to grab the skin close to your fingers. Once you have acquired the knack all it takes is one good long pull to peal off the entire skin. Toss the legs into the waiting sheet pan on a bed of salt and sprinkle some more salt on top. Since they are fresh they will dance around a bit as the salt hits the still live nerve endings.
When finished with the skinning stir up some egg whites with your favorite seasonings and mix up some good breading in a large bowl. Dip each pair into the egg white and then the breading coating them completely and lay out into a dry sheet pan. I should have mentioned earlier that someone would start and stoke a fire with good hardwood. By now the fire should be almost down to good hot coals.
And another person would have wrapped and placed some large potatoes in the coals.
Place a large iron skillet on the fire and add some cooking oil. Pause now to open a nice large bottle of chilled wine and fill glasses or mugs. That should be sufficient time for the oil to get to temperature. If not, get a refill. Now put the breaded frog legs in the skillet. Watch and turn them when the meat is cooked half way through. That doesn't take long so pay attention and don't overcook.
Serve piping hot with lots of butter for the baked potatoes and a refill on the wine glasses. They are delicious. Some people say they taste a bit like gator tail. Others say it is closer to rattlesnake.
