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Fried Frog Legs

Source of Recipe

From "Mastering the Art of Southern Cooking" by Nathalie Dupree


Recipe Introduction

"Louisianans, in particular, love fried frog legs, and they cook them much as they would quail, marinating them with buttermilk. One never knows when one will find oneself confronted with frog legs in the market, so we include it here."

List of Ingredients

• 12 frog legs
• 4 cups buttermilk
• Hot sauce
• 1 large egg
• 3 Tbsp Creole mustard
• 1 (12-ounce) bottle or can of beer
• 2 cloves garlic, chopped
• Salt
• Freshly ground black pepper
• 4 cups seasoned corn flour, yellow or white
• Shortening or vegetable oil for frying


Recipe

1. Soak frog legs in buttermilk with hot sauce to taste for one hour. Whisk together the egg, mustard, beer, and garlic. Season to taste with salt, pepper, and hot sauce. Move corn flour to a separate bowl.

2. Heat the oil in a large heavy skillet to 375°F. Remove frog legs from buttermilk, give a shake, and roll in corn flour, using one hand. Dip in egg mixture, and then again in corn flour.

3. Meanwhile, heat enough shortening in a deep skillet to cover the frog legs, taking care it is not more than halfway up the pan. Add the legs to the pan, skin side down. Fry until golden brown, turning if necessary. Remove with tongs and drain on paper towels.

Serves 6