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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Fried Frog Legs with Creole Honey Mustard Sauce Recipe

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This recipe for Spicy Fried Frog Legs with Creole Honey Mustard Sauce is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 pairs frog legs
1/4 C Louisiana Hot Sauce
2 T Worcestershire
1 T lemon juice
1/2 C flour
1/2 C corn meal
Salt to taste
Cajun spice (blend to taste)

For Creole Honey Mustard Sauce:
1 C prepared mustard with seeds--like Ploughman's
1 C mayo
2 T hot sauce
2 T honey
1 T lemon juice
1 T lemon spice blend
Directions:
Directions:
Here's the good part:
Separate legs individually with a sharp knife. Wash thoroughly with salt, scrubbing flesh under cold water. Combine hot sauce, Worcestershire, and lemon juice in bowl. Marinate legs overnight.

On a flat plate, dredge legs in the combined flour, salt, and cornmeal. Using a deep fryer and candy thermometer, heat oil to 350. Fry until brown (5 minutes). Internal temperature should be 165. Drain on paper towels.

***If you want to really make this good, do like Mark and dip the legs in homemade Creole honey mustard sauce. (See below.)

Creole Honey Mustard Sauce:
For the sauce, mix ingredients in blender, cover, and put in refrigerator. Good for sandwiches, salads AND frog legs.
Personal Notes:
Personal Notes:
O.K., O.K. Everyone has to have a good frog leg recipe, right? This is the real "thang."
Go to the meat dept. and ask ahead for the frog legs. (Hurry up, now.)

 

 

 

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