Makes 2 to 3 servings • Large cast-iron skillet • Dutch oven
6 large or 8 medium frog legs
3 cups buttermilk
2 large eggs
3/4 cup beer (1/2 bottle or can)
3 or 4 dashes of hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
Salt and black pepper
2 cups all-purpose flour
1/2 stick (4 tablespoons) butter
6 tablespoons olive oil
3 green onions or scallions, thinly sliced
1 tablespoon chopped parsley
8 to 12 whole garlic cloves, peeled
Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
1. Heat the oven to 300°F.
2. In a large bowl, cover frog legs with buttermilk. Marinate 1 hour, then drain. Return the frog legs to the bowl.
3. Mix together the eggs, beer, hot sauce, Worcestershire sauce, spicy mustard, and salt and pepper to taste, and pour the mixture over the frog legs. Make sure they are coated completely.
4. One at a time, take out the legs and roll each leg in the flour.
5. In a large cast-iron skillet, melt the butter in 4 tablespoons of the oil over medium heat. Cook the frog legs, turning once, until golden brown on both sides (2 to 3 minutes per side). Remove from the skillet and drain lightly.
6. Pour the remaining 2 tablespoons of oil into the bottom of the Dutch oven, then add the frog legs. Cover them with the green onions, parsley, and garlic and sprinkle with Cajun seasoning to taste.
7. Cover with a lid and bake for 15 to 20 minutes, until the frog legs are tender.
A Note from Miss Kay
Eating frog legs might sound pretty redneck to most of you readers, but truly, they are delicious. Don’t think about the little frog hopping by your back door. The frogs my boys catch have legs as big as chicken legs. And do they taste like chicken? Well, to me, they taste like frog legs.