Phil Smidt’s restaurant was a long-time staple of northwest Indiana and worth a drive for many Midwesterners, because of their delicious frog legs and perch. Phil Smidt’s closed its doors after 97 years of service. This left many searching endlessly for their famous recipe. Finally, the search is over. Phil Smidt’s frog legs recipe is now yours!
Tartar sauce: 1 small bunch Italian flat-leaf parsley, chopped 1 cup sweet dill pickles 1/2 onion 2 cups mayonnaise
Frog's legs: Butter-flavored cooking oil, for frying 1-1/4 cups all-purpose flour 2 tablespoons potato flour, optional 1-1/2 teaspoons seasoned salt 2 pounds frog's legs, the smaller the better Salt
Tartar sauce Combine all ingredients into bowl and mix thoroughly, extract remaining liquid for a thick texture.
Frog Legs Fill the frying pan with 1 inch of frying oil and heat to 375 degrees. Mix ingredients into a medium sized bowl and coat frog legs with the mixture. Fry in pan for 4-5 minutes until crisp and brown. Add salt for additional taste. Serve with tartar sauce.
This breading also makes for an excellent fish breading, don’t be afraid to add some drawn butter!
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