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Title: French Fried Frog Legs
Categories: Game Meat
Yield: 6 Servings
| 24 | Frog legs | |
| 1 | qt | Buttermilk |
| Oil for deep frying | ||
| 1 | Egg | |
| 1 | tb | Creole mustard |
| 1 | Bottle of beer 10oz | |
| Salt & pepper to taste | ||
| Garlic to taste | ||
| Red pepper sauce to taste | ||
| Worcestershire sauce to tast | ||
| 4 | c | Seasoned yellow corn flour |
Place frog legs in a mixing bowl and cover with buttermilk. Allow to sit 1 hour at room temperature.
Preheat oil to 375øF.
Combine egg, mustard and beer. Using a wire whisk, stir all ingredients until well blended. Season lightly using salt, pepper, garlic, red pepper sauce and Worcestershire.
Place corn flour in a 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, turning as needed. Serve with tartar sauce or cocktail sauce.
Makes 6 servings. Nutritional analysis: per serving: 530 calories, 12g fat, 725mg sodium, 77mg cholesterol, 21% calories from fat. ** Dallas Morning News -- Food section ~- 28 Feb 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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