I’m Back! I have not been posting for a little bit due to computer issues(burnt out Laptop). I am officially back up and running with a new and better PC. I will be posting a whole lot more, because we have so much catching up to do! Lets get back into the flow with another Cajun dish straight out of the bayou, Enjoy!

Marinade:

2 Large Eggs
1/2 cup buttermilk
1 Tbs Creole Seasoning
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 Tbs Crystals hot sauce
1 tsp Cayenne pepper
1 tsp Salt
1 tsp Black Pepper

To prepare:

2 cups Flour
1/2 cup Cornstarch
2 Tbs Creole Seasoning
1 tsp Lemon/pepper seasoning
1 tsp Salt
1 tsp Cayenne
1 tsp Black Pepper

Fisrt wash the frog legs, then separate the legs into individual pieces. Put the buttermilk, Creole seasoning, hot sauce, pepper, garlic, and onion powder to a large bowl or ziplock bag and mix well. Add the frog legs to the mixture and make sure that all of the legs are covered good. Marinate in the refrigerator for 3-4 hours.
Pour the oil into a deep cast iron skillet. Heat the oil on high until it is very hot. Mix the flour, cornstarch, Creole seasoning, lemon/pepper, salt, cayenne, and black pepper and pour the flour mixture into a plastic or paper bag. Drop the legs into the bag and shake it up a few times. Place legs in the oil a few at a time without bunching them up in the pan. Cook them about 3-4 minutes on each side until they are golden brown. Do Not Overcook.
Remove the legs and place on a rack to cool and drain. Serve immediately with Crystals Hot Sauce or the sauce of your choice. Bon Appetit!

Save