Ingredients
• 24 frog legs, cleaned
• Oil for frying
• 1 quart buttermilk
• 2 eggs
• 3 tablespoons creole mustard
• 1 can of beer
• Louisiana Crawfish Company creole seasoning to taste
• Salt, pepper, garlic or whatever spices you like
• Hot sauce (preferably Crystal or Louisiana) to taste
• Worcestershire to taste
• 2 cups flour
• 2 cups corn meal
Method
1. Soak frog legs in buttermilk for several hours (for best results, soak overnight).
2. Mix egg, creole mustard, Worcestershire, and hot sauce in a bowl with LA crawfish creole seasoning and whatever else makes you happy.
3. In a separate bowl, mix the flour and corn meal.
4. Remove frog legs from buttermilk and dip them in egg and seasoning mixture. Then cover in the corn meal and flour mixture, shaking off any excess.
5. Drop directly into the frying oil at 350 degrees.
6. Fry until the frog legs are golden brown and start to float. Then, remove and place on a paper towel-lined pan to soak up remaining grease.
