Take a walk on the wild side with Mike Hayden, secretary of Kansas Department of Wildlife and Parks. On the menu: Kansas Fried Frog Legs, Mike’s Vietnamese Frog Legs and Pan-Fried Walleye Fillets with Browned Butter, Lemon and Parsley.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Kansas Fried Frog Legs

6 pairs frog legs (12 single legs)

1 bottle beer

peanut or canola oil for frying

1 cup yellow cornmeal

1 cup crushed saltine crackers

1/2 teaspoon paprika

1/2 teaspoon black pepper

Rinse the frog legs, drain and pat dry with paper towels. Split the pairs of legs in half through the pelvic bone. Place the legs in a large bowl and pour the beer over them. Pour as much oil as needed for frying the frog legs in a large pan or Dutch oven. (Fill the pan no more than one-third full.) Heat the oil over high heat to about 375 degrees.

While the oil is heating, combine the cornmeal, crushed crackers, paprika and black pepper in a bowl. Pour the mixture into a paper sack. Remove the frog legs from the beer, drain briefly and place them in the paper bag. Close the top of the bag and shake to coat the legs with the cornmeal and cracker mixture.

When the oil temperature reaches 375 degrees, carefully lower the legs, a few at a time, into the hot oil. Fry for 2 to 3 minutes, turn them over, and fry to 2 to 3 minutes more, until crisp and golden. Remove the frog legs and drain well on paper towels. Serve immediately. Serves 4.

Mike’s Vietnamese Frog Legs

6 pairs frog legs (12 single legs)

Soy Marinade:

1 stalk lemongrass

1/2 cup soy sauce (low sodium)

1/4 cup seasoned rice vinegar

1/4 teaspoon crushed red pepper flakes

2 tablespoons peanut oil

1/4 cup peanut oil for frying

2 or 3 kiwi fruits, peeled and sliced

4 lemon wedges

Rinse the frog legs, drain and pat dry with paper towels. Split the pairs of legs in half through the pelvic bone.

Soy Marinade: Remove the tough green top and the root end of the lemongrass stalk. Remove the outer leaves and finely chop the stalk. Place the chopped lemongrass in a small bowl. Add the soy sauce, rice vinegar and crushed red pepper flakes. Whisk in 2 tablespoons of peanut oil.

Place the frog legs in a plastic storage bag. Pour the marinade over them, seal the bag and refrigerate 2 to 3 hours, turning the bag over once or twice.

To cook the frog legs, heat 1/4 cup of peanut oil in a non-stick skillet over medium-high heat. Remove the legs from the marinade and drain briefly on paper towels. When the oil is hot, add the legs, a few at a time, and sear until golden and crisp, about 3 to 4 minutes per side. Reduce the heat to prevent burning if necessary.

To serve, place 3 single legs on each plate. Arrange the sliced kiwi on the plates by overlapping them. Garnish each plate with a lemon wedge and serve immediately. Serves 4.

– Recipe for Kansas Fried Frog Legs and Mike’s Vietnamese Frog Legs by Mike Hayden, Secretary of Kansas Dept. of Wildlife and Parks.

Pan-Fried Walleye Fillets with Browned Butter, Lemon and Parsley

4 walleye fillets, about 8 ounces each

1/2 cup unsalted butter, divided

salt & black pepper, to taste

all-purpose flour

1/4 cup unsalted butter

2 tablespoons lemon juice

2 tablespoons finely chopped parsley

Rinse the walleye fillets in cold water and drain briefly on paper towels. Heat 2 tablespoons of the unsalted butter in a large non-stick skillet over medium heat. Sprinkle the walleye fillets with salt and pepper and dust lightly with flour, shaking off the excess. Place two of the fillets, flesh side down, in the hot butter and cook until golden brown, 4 to 5 minutes. Carefully turn the fillets over and cook for 3 to 5 minute more, until the fish flakes easily when pierced with the tip of a sharp knife. Transfer the fillets to a warm platter. Add 2 tablespoons of butter to the skillet and cook the remaining two fillets.

Heat 1/4 cup of unsalted butter in a small saucepan over medium heat until it begins to foam. Stir constantly until the butter becomes a rich, golden brown color and gives off a nutty aroma, 3 to 5 minutes. Off heat, slowly stir in the lemon juice. Pour the butter sauce over the walleye fillets and shower with chopped parsley. Serve immediately. Serves 4.

– Recipe for Pan-Fried Walleye Fillets with Browned Butter, Lemon and Parsley by Jayni Carey