Recipe courtesy of Matt Buschle
Frog Legs with Pinot Grigio Mayo
- Level: Easy
- Yield: 4 servings
- Total: 12 hr 20 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 10 min
Ingredients
2 pounds (6 to 8) frog legs, split
1 cup buttermilk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground white pepper
Oil, for frying
Pinot Grigio Mayo:
1 bottle Pinot Grigio
4 cups extra-heavy mayonnaise
Salt and freshly ground black pepper
Directions
- The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).
- The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo.
Pinot Grigio Mayo:
- In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed.