It’s a sport that jangles your senses. A bezillion mosquitoes buzz in your ears. The pungent odors of swamp water and insect repellent permeate the humid air. It feels like a sauna outside. Your lips taste salty from the sweat running off your brow.
A spotlight beam sweeps through the darkness, and you squint your eyes, searching for a white belly or glowing golden eyes on the muddy banks. Just upstream, you hear the distinctive, sonorous call of your quarry. Brrr-rum. Brrr-rum. Brrr-rum.
Your partner plays the spotlight along the shore and pinpoints two luminescent eyes. The creature sits motionless, mesmerized by the beam. You move the boat in close, and your buddy, perched precariously on the bow, lunges forward and seizes the frog with his bare hands before it can leap away. The long-legged amphibian is admired in the light and added to the others in a wet tow sack.
This is frogging. The scenario is re-enacted thousands of times each spring and summer, the traditional Arkansas frogging seasons. Frogging isn’t the most popular outdoor sport in The Natural State by any means, but it appeals to a hard-boiled corps of bullfrog fans who sneer at darkness and discomfort for a chance at one of nature’s greatest delicacies — frog legs.
The creature Arkansas’ frogging fraternity finds so appealing is the bullfrog. This is our largest frog, one that commonly reaches a foot in length and may weigh over a pound. Its delicious hind legs form the basis for a variety of delectable dishes. And when you’re eating a mess of scrumptious frog legs, the heat, mosquitoes, mud and snakes really don’t seem like much to endure.
Arkansas froggers use several methods to harvest bullfrogs. You can either wade or use a small boat. Many froggers use long-handled, multipronged gigs to spear their catch. Some use bowfishing rigs to arrow the prey. Purists insist the only way to take bullfrogs is with bare hands.
Whatever method you choose, you must have a fishing license to legally take frogs. Bullfrogs may be taken from noon April 15 through midnight Dec. 31. The daily limit (from noon of one day to noon the next) is 18, and the possession limit is 36. Taking bullfrogs other than by hand, hand nets, hook and line, gig, spear or bow and arrow is prohibited.
The best time to go frogging is a warm, humid evening when frogs are sitting on shore and easier to see. During cool spells, they like to float in warmer water with only their heads exposed.
Try to pick a body of water like a pond or a ditch bank with lots of brush-free shoreline. When thick cover is available, many frogs will be hidden out of reach. Equip yourself with a good light. Bright lights anchor the frog while you make the final approach. Using a small boat allows you to bring a 12-volt battery and spotlight for maximum illumination. And don’t forget to take plenty of insect repellent.
Carry a dampened burlap bag or chain stringer to keep your catch secure. Kill the bullfrogs with a sharp blow to the head as they’re caught. When you return home, remove the rear legs where they meet the body, and put the legs on ice. Then use pliers to strip the skin off the legs. Cut off the feet, and you’re ready to cook.
There’s only one rule for cooking frog legs: Don’t overcook them. Cooking too long makes them tough. Five minutes cooking time is ample for even the largest legs. You can batter the legs and fry them in hot oil, or try sauteing them in hot garlic butter.
Many folks are too squeamish to try frog legs. But the delicate white meat is incredibly tender and delicious, making frogs well worth the chase.
Certainly, frogging isn’t for everyone. But if you don’t mind the feel of frog slime and swamp ooze between your digits; if the drone of a million skeeters fighting over the tender cuts of your face doesn’t drive you bonkers; if you don’t mind wandering around when the only other creatures operating are bats and cottonmouths; then maybe, just maybe, a witching-hour safari for frogs could be your ticket to happiness.
You don’t have to be crazy, but it helps.
Southern-Fried Frog Legs
Ingredients:
48 frog legs
3/4 cup lemon juice
1 cup milk
6 eggs, separated
2 tablespoons vegetable oil
1/4 teaspoon salt
1 1/2 cups flour
Cooking oil
Directions:
Rinse and dry the frog legs. Place in a deep dish, sprinkle with lemon juice, cover with ice, and refrigerate 1 to 2 hours. Combine milk, egg yolks, vegetable oil and salt. Mix well. Beat the egg whites until stiff. Fold them into the batter. Season the legs with salt and pepper. Dip them into the batter and dredge in flour. Fry in hot oil until golden and crispy. Serve with tartar sauce. Serves 4.
