Here is a tip for deep frying them.
Since it is important to pull them out of the sizzling hot oil at the right time to ensure that they are done, but not overdone, separate the legs by size and fry the small ones separate from the large ones. The two sizes don't become done at the same amount of time.

A rechargable spotlight and a 10 ft gig at night, superb eating!

If I were frogging on rivers, I’d probably consider trying a gig, but where I catch them and for my way of doing it, there is no method more effective or faster than grabbing them by hand.


Best wild meat there is for frying or gumbo in my opinion. I try to put a couple hundred in my freezer each year. It’s my group of friends’ social food. I also announced we were expecting our first son over a fried squirrel and frog leg dinner.


Use a light that focuses the beam like a bullseye. Tighter the better. Don’t use a light that has a flood beam.


Cleaning: Dispatch them first, pinch the skin on the back right in front of the pelvis, cut it open with a sharp knife... grab the lower piece of skin with catfish skinning pliers while holding the frog with the other hand....pull the skin off of the legs. Cut the feet off and cut the legs at the hip. If you want to keep the whole frog, well, skin the whole frog and gut it.

Good luck

Jigging is fun, gigging is fun, most efficient and easiest for us was always at night with one person running a light the other with a small net or just grabbing. Some good memories pond hopping at night with buddies.