101 FRENCH-FRIED FROG LEGS | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

Louisiana frogs were being shipped to the restaurants of Paris in the late 1800s. The awesome size of the Louisiana frog leg compared to its French counterpart, created a phenomenon throughout France. The versatility of frog legs is well known among cooks, but it is hard to beat fresh, deep-fried frog legs.

24 frog legs, cleaned
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. When ready to cook, in a Dutch oven or home-style deep fryer, preheat oil to 375°F according to manufacturer’s directions. 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 and set aside. Remove frog legs from buttermilk, coat in beer batter then place in bag with corn flour. Seal tightly and shake vigorously to coat. Fry coated legs in hot oil until golden brown. Using a slotted spoon or tongs, remove frog legs from oil and place on paper towels to drain. Serve with tartar sauce or cocktail sauce.

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