Recipes 2009
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Prep Time: 1 Hour
Yields: 6 Servings

Although the frog leg is a rare seafood delicacy, it is quite common in South Louisiana. Frog legs can be prepared many different ways, but definitely try them beer-battered and deep-fried first.

24 frog legs
1 quart buttermilk
vegetable oil for deep-frying
1 egg
3 tbsps Creole mustard
1 (10-ounce) can beer
salt and cracked black pepper to taste
granulated garlic to taste
Worcestershire sauce to taste
Louisiana hot sauce to taste
4 cups seasoned yellow corn flour

In a large mixing bowl, add frog legs and top with buttermilk. Let sit 1 hour at room temperature. In a home-style deep fryer such as a FryDaddy, preheat oil to 375°F. In a shallow bowl, whisk together egg, mustard and beer. Season lightly with salt, pepper, granulated garlic, Worcestershire and hot sauce then set aside. Place corn flour in a paper bag then set aside. Remove frog legs from buttermilk, coat in beer batter then place in bag. Seal tightly and shake vigorously to coat. Fry coated legs in hot oil until golden brown. Serve with Louisiana Tartar Sauce or Louisiana Seafood Cocktail Sauce (see recipes).




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