French Fried Frog Legs
Ingredients
- 1 1/2 cups buttermilk
- 2 teaspoons Louisiana Hot Sauce
- 1 teaspoon Lea & Perrins (Worcestershire sauce)
- 8 pairs of frog legs, cut into individual legs
- Peanut or canola oil, for frying
- 2 cups all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Fresh lemon juice and hot sauce, for serving
Instructions
In a large resealable plastic bag, combine buttermilk, hot sauce and Lea & Perrins; add frog legs. Seal and marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours. Place oil in a large skillet or electric fryer and heat to 360 degrees. Meanwhile, in a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt and peppers. Remove frog legs from buttermilk mixture, drain off excess and transfer to a paper towel lined plate. Pour remaining buttermilk mixture into a separate shallow dish. Working in batches of 4, coat frog legs in seasoned flour, dip in reserved buttermilk and then coat again with flour. Shake off excess flour. Fry until golden brown and crispy, 6-8 minutes per batch. Serve immediately with a squeeze of fresh lemon juice and hot sauce to taste. Makes 8 appetizer servings.