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:
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.