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Ingredients
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Frog Legs
Carolina Gold Aioli
Method
Frog Legs
- 1
Soak the Frog Legs
In a large bowl, combine the frog legs and buttermilk. Make sure the frog legs are fully submerged. Cover and refrigerate for at least 2 hours, or overnight if possible.
- 2
Prepare the Coating
In a shallow dish, mix together the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and paprika until well combined.
- 3
Heat the Oil
In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Frog Legs
Remove the frog legs from the buttermilk, allowing any excess to drip off. Dredge each leg in the flour-cornmeal mixture until fully coated.
- 5
Fry the Frog Legs
Carefully add the coated frog legs to the hot oil, a few at a time. Fry for about 4-5 minutes, or until they are golden brown and crispy. Remove and drain on paper towels.
Carolina Gold Aioli
- 6
Mix the Ingredients
In a mixing bowl, combine the mayonnaise, Dijon mustard, Carolina gold mustard, minced garlic, lemon juice, salt, and black pepper. Whisk together until smooth and well blended.
- 7
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to let the flavors meld before serving.
