Fried Frog Legs Recipe
Achiote Buttermilk Marinade, Pickled Coleslaw, Remoulade, Hot Sauce
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Ingredients
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Fried Frog Legs Ingredients
Method
Directions
Marinate the Frog Legs
In a large bowl, mix buttermilk, achiote paste, salt, and black pepper. Add frog legs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Pickled Coleslaw
In a large bowl, combine shredded cabbage, grated carrot, and sliced red onion. In a separate bowl, mix apple cider vinegar, sugar, salt, and black pepper until dissolved. Pour over the vegetables and toss well. Cover and refrigerate for at least 1 hour.
Make the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, Worcestershire sauce, hot sauce, minced garlic, and lemon juice. Mix well and refrigerate until ready to serve.
Coat and Fry the Frog Legs
Remove frog legs from the marinade, allowing excess liquid to drip off. Dredge in a mixture of flour and cornstarch. Carefully place in hot oil and fry until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Serve
Serve the fried frog legs hot with pickled coleslaw, remoulade, and extra hot sauce on the side.