A Mardi Gras–inspired favorite, these frog legs are lightly battered in cornmeal and fried until golden and crispy on the outside, tender and juicy on the inside. Bobby Singleton of The Fish Shack ...
Chef Ryan Cunningham from Abbott’s Grill on Broad Creek, in Laurel, Del., joins Lisa and Sean in the DelmarvaLife kitchen to cook pan-fried frog legs and salsa.
Eric Kissinger had never cooked a frog leg before he purchased the Green Frog Inn, a Fort Wayne institution since 1933. The bar at 820 Spring St., which had once been owned by the late Cindy Henry, ...
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