Frog Season Begins -- How to (Legally) Catch and Cook the Critters

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It ain't easy being green -- especially during frog season.

​Here's your chance to impress guests at your next underground dinner party or office social. Come sunset tomorrow, foodies and chefs from all over the state will be able to take to the swamps and lakes in search of that delectable, amphibious treat: the one, the only, incredible, edible frog.

Whether breaded and deep fried or wrapped in bacon and deep fried or just straight deep fried, the season of frog legs is nearly upon us. That's right, with either a hunting or fishing permit, you can go out and catch yourself up to eight specimens of either bullfrog or Green frog varieties. There are hundreds of conservation areas in Missouri where frogging can be practiced. (An extensive list can found at the Missouri Department of Conservation website.)

But don't stop at frog legs. Go whole-frog and use the entire animal. Frog confit, anyone? Frog headcheese? The world is your lily pad, so experiment and let Gut Check know. Not sure where to start? Here's a recipe for fried frog legs, provided by the MDC.

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​Fried Frog Legs

1 cup flour
1 cup crushed saltine crackers
1/4 cup cornstarch
1 tablespoon black pepper
1 tablespoon season salt
1 tablespoon lemon pepper salt
2 eggs
1 cup milk
2 quarts peanut oil

Thaw a possession limit of frog legs (sixteen pairs), drain and pat dry with paper towels. Heat oil to 375 degrees.

Combine dry ingredients in a large plastic bowl with lid.

Combine milk and eggs, and dip legs into mixture, then drop into bowl with dry ingredients. Cover bowl and shake.

Drop legs in hot oil and cook until golden brown.