Florida Frog legs, Buffalo Style
By Chef Jamie McFadden
8 frog legs
2 cups Milk
2 cups buttermilk
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
In a medium size bowl combine above ingredients and marinate in the fridge for up to 3 hours
1 tablespoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Onion powder
1 teaspoon Garlic Powder
2 teaspoon course black pepper
1 cup All Purpose Flour
1 cup cornmeal
Blend above ingredients in a medium size bowl and set aside. This mixture can be prepared up to one week in advance and stored in an air tight container
Bleu Cheese Dipping Sauce
This recipe can be prepared up to 3 days in advance
8 oz bleu cheese, crumbled
2 tablespoons buttermilk
1 cup Hellman’s Mayo
4 oz chopped scallions
1 tablespoon worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon chopped garlic
1 teaspoon minced shallots
Salt and pepper, to taste
In a medium size bowl combine all the above ingredients, taste for seasoning and refrigerate until ready for use.
Buffalo Sauce Ingredients
2 teaspoons Chili Powder
1 teaspoon Turmeric
1 teaspoon Sweet Paprika
1 teaspoon Onion Powder
1 teaspoon Cayenne Powder
1 teaspoon Salt
2 teaspoons Olive oil
2 teaspoons Honey
2 teaspoons Tomato Paste
1 teaspoon Smoked Paprika
3 Tablespoon Apple Cider Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon cornstarch blended with 4 oz COLD water
Place above ingredients except cornstarch into a saucepan and stir to combine. Heat over medium-high heat until just starting to bubble. Whisk in cornstarch mixture to slightly thicken. Remove from heat and allow the sauce to cool. Use immediately or keep refrigerated for up to a week.
Pickled Celery Ingredients
1 bunch celery, cleaned, retain leaves
1 cup Apple Cider vinegar
1 cup water
3 tablespoon sugar
1 tablespoon salt
2 teaspoons mustard seeds
2 teaspoon coriander
1 teaspoon peppercorns
4 large sprigs fresh dill
Slice celery into 1/4 inch thick slices and place in a clean 1 quart mason jar along with the dill and the celery leaves.
In a small saucepan combine the vinegar, water, sugar, salt, mustard seeds, coriander and peppercorns.
Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
Carefully pour contents over the celery in the jar.
Let mixture cool, uncovered, then place the lid on and refrigerate.
Celery will be ready to eat in 24 hours.
Directions for breading and frying
1. . Prepare oil for frying either in a deep fat electric fryer or by placing one quart of vegetable oil in a 5 quart heavy sauce pot. For stove top method place pot on the stove at medium high heat until the oil reaches 350 degrees, use extreme caution when frying, especially if you are working over an open flame.
2. Breading process: Remove frog legs from buttermilk mixture and set on a clean dish.
3. Next, taking one frogs legs at a time lightly coat in prepared cornmeal mixture and then dip back into buttermilk mixture and then again in cornmeal mixture. Gently place legs one at a time into hot oil and fry until golden brown at which point you will remove and place on a paper towel lined cookie sheet. Repeat breading process until all legs are fried. Note: When preparing any ingredients for frying it is not recommended to “Pre-Coat” all the product prior to frying. Only coat what is immediately going to be fried. This will result in a far superior end product
4.Place fried legs on serving plates and brush with buffalo sauce, a side of bleu cheese dipping and Pickled Celery and enjoy!