French Fried Frog Legs

Although the frog leg is the most rare seafood delicacy, it is quite common here in South Louisiana. I have had them prepared in many ways and in many places, but I still enjoy them beer-battered and deep-fried best.


  • 2 dozen frog legs
  • 1 quart buttermilk
  • 1 egg
  • 3 tbsps Creole mustard
  • 1(10-ounce) bottle of beer
  • salt and cracked black pepper to taste
  • granulated garlic to taste
  • Worcestershire Sauce to taste
  • dash of hot sauce
  • 4 cups seasoned yellow corn flour
  • 2 cups oil

Preheat oil to 375 degrees F. Place frog legs in a mixing bowl and top with buttermilk. Allow to sit one hour at room temperature. In a separate bowl, combine egg, mustard and beer. Using a wire whisk, stir ingredients until well blended. Season lightly using salt, pepper, garlic, Worcestershire sauce and hot sauce. Place corn flour in a paper bag. Remove frog legs from buttermilk, coat in beer batter and place in bag. Seal tightly and shake vigorously to coat legs thoroughly. Deep fry until golden brown. Serve with tartar sauce or cocktail sauce.

Buttermilk is used as a tenderizer in this frog leg recipe. Most people realize that buttermilk is a by-product from the processing of butter. But did you know that over 80% of the world's non-white population cannot drink milk? It seems that nature designed milk to nourish babies and thus designed babies to best digest milk. The rich sugar in milk, called lactose, can only be digested with the aid of an enzyme called lactase. This enzyme is produced in the intestines of babies and decreases as one grows older. For some reason, white adults maintain more lactase in their system than non-whites. The American Indians drank no milk before Columbus, because of the absence of milk producing animals, and most still consider it distasteful today. Well, with this bit of information, it is interesting that most of us still love milk. Whether we drink it or not, it is still used in the majority of the dishes we cook.

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