Makes 2-3 servings
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 tbsp Worcestershire sauce
2 tbsp spicy mustard
Salt and black pepper
2 cups all-purpose flour
1/2 stick (4 tbsp) butter
6 tbsp olive oil
3 green onions or scallions, thinly sliced
1 tbsp chopped parsley
8 to 12 whole garlic cloves, peeled
Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
Heat the oven to 300ºF. In a large bowl, cover frog legs with buttermilk. Marinate 1 hour, then drain. Return frog legs to the bowl.
Mix together the eggs, beer, hot sauce, Worcestershire sauce, spicy mustard and salt and pepper to taste. Pour mixture over frog legs. Make sure they are coated completely.
One at a time, take out legs and roll each leg in flour. In a large cast-iron skillet, melt butter in 4 tablespoons of the oil over medium heat. Cook frog legs, turning once, until golden brown on both sides (2 to 3 minutes per side). Remove from skillet and drain lightly.
Pour the remaining 2 tablespoons oil into the bottom of the Dutch oven, then add frog legs. Cover them with the green onions, parsley and garlic. Sprinkle with Cajun seasoning to taste.
Cover with a lid and bake for 15 to 20 minutes until frog legs are tender.