Louisiana Frog Legs

Step 1

In a large mixing bowl, add frog legs and cover with buttermilk. Let soak for 1 hour.

Step 2

After soaking, take the frog legs out of the buttermilk and pat dry.

Step 3

Add the legs to a large bowl and season with salt and pepper, Cajun seasoning, hot sauce, and Worcestershire to taste. Put bowl in the refrigerator and let marinate for 30 minutes.

Step 4

While the legs marinate, combine all the ingredients for the dipping sauce, mixing thoroughly. Set aside or refrigerate until ready to eat.

Step 5

After 30 minutes, remove the legs from refrigerator. Take each leg, place on a baking rack to let drip.

Step 6

Pour ½ inch to 1 inch of peanut oil to a fryer and heat to 375 degrees.

Step 7

Make your egg wash by combining eggs, beer, Cajun seasoning, garlic powder, salt and pepper, Worcestershire, hot sauce, and mustard in a large bowl.

Step 8

In another large bowl, combine 2 cups of the flour and all of the corn meal. Season to taste with salt, pepper, Cajun seasoning, and garlic powder.

Step 9

One at a time, dredge each frog leg in the remaining cup of plain flour and then immediately dip to your egg wash mixture. After dipping in the egg wash, dredge in the seasoned flour and cornmeal mix. Repeat until all your frog legs are ready for frying.

Step 10

Fry each leg 3 minutes on both sides, until golden brown.

Step 11

Serve with dipping sauce and enjoy.