2 dozen frog legs 1 quart buttermilk 1 egg 3 Tbs. Creole mustard 1(10-ounce) bottle of beer salt and cracked black pepper to taste granulated garlic to taste Worcestershire Sauce to taste dash of hot sauce 4 cups seasoned yellow corn flour 2 cups oil
Preheat oil to 375 degrees F. Place frog legs in a mixing bowl and top with buttermilk. Allow to sit one hour at room temperature. In a separate bowl, combine egg, mustard and beer. Using a wire whisk, stir ingredients until well blended. Season lightly using salt, pepper, garlic, Worcestershire sauce and hot sauce. Place corn flour in a paper bag. Remove frog legs from buttermilk, coat in beer batter and place in bag. Seal tightly and shake vigorously to coat legs thoroughly. Deep fry until golden brown. Serve with tartar sauce or thingytail sauce.