French-fried Frog Legs with Asian Dipping Sauce

Stirrin' It Up: French-fried Frog Legs with Asian Dipping Sauce (May 12) - Part 1

Air date: May 12, 2016. Source: Chef John Folse.

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.

Ingredients for Asian Dipping Sauce:

¼ cup soy sauce

1 tbsp lime juice

3 tbsps sriracha

1 tbsp granulated sugar

1 tbsp minced garlic

1 tsp sesame oil

Method for Asian Dipping Sauce:

In a small mixing bowl, whisk all ingredients together until well blended. Set aside.

Ingredients for French-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

Method for French-Fried Frog Legs:

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 such as a FryDaddy®, 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 Asian Dipping Sauce.