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"I use a roux instead of dredging in flour. . That way you can use olive or canola oil/ instead of butter.. After i saute the chicken( (I sometimes use dark meat pieces) I remove the chicken, saute the mushrooms and garlic, remove them too and be sure you you add enough oil or butter to make a make a light roux with 2 TB olive oil and 2 TBs flo..."
"I love fried frog Legs and I wish I could get the Papadeaux 's Restaurant recipe.especially the one theu use at the Marietta, GA store. This recipe is okay but I found the batter too gloppy (heavy).. Sometimes I use a basic Japanese recipe because it is made with water or milk and water-no egg, The real secret is to catch the frogs yourself- ..."
"This looks as though it would be delicious but maybe more trouble than its worth. I am going to try all of the recipes because I am from south Louisiana and I REALLY love frog legs."