Fri., Sept. 15, 1995
Elsewhere around town, frog legs will sometimes show up as off-menu specials. Pappadeaux will charbroil them from time to time and the chef at Gumbo's on Bratton Lane says he likes to BBQ frog legs if they are tough, pan fry them if they are tender. McGowan's Cajun Kitchen chef/owner Billy McGowan is considering a frog-leg dish for the menu in his relatively new Pflugerville restaurant (1101 W. Pecan) where the legs are lightly fried in butter and then finished by a 10-minute bake in the oven.
Evidently, development and habitat destruction have made the Louisiana frogs of Sullivan's childhood somewhat scarce. The frog legs commercially available locally (through Groomer's Seafood) are Taiwanese and packed IQF (Individually Quick Frozen). - Virginia B. Wood