FROG LEGS

Fried and grilled frog legs is a very traditional dish in southern Louisiana.

8 frog legs, 2 sticks salted butter, 2 cups heavy whipping cream, 1/8 cup dry white wine, 2 eggs, 2 cups seasoned flour; oil for frying.

 Wash the legs in cold water, and soak them in salt water for a couple of hours.  Get a large bowl add the frog legs.  Cover them with milk.  The milk will take out the gamey taste.  Refrigerate for 6-8 hours.  Remove from the refrigerator and bring to room temperature.  Make an egg wash with the egg beaten and the wine, set aside.  Add the oil and 1/2 stick of butter in a heavy skillet, heat to medium.  Run the frog legs through the egg wash, then though the seasoned flour, salt, pepper, and granulated garlic.  Add the legs to the hot oil and fry for 2-3 minutes or until golden brown.  Remove the legs from the skillet.  Pour the oil from the skillet.  Add the butter, minced garlic, cayenne poultry seasoning, cajun seasoning salt, mustard, and beer mix well.  This mixture is your dipping sauce.  Garnish with fresh chopped parsley and cilantro.