Frog Legs With Pinot Grigio Mayo
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Buttermilk3 cups
All-Purpose Flour1
Salt1 tbsp
Ground White Pepper4 cups
Mayonnaise (extra-heavy)Directions:
1
The night before: Add the buttermilk to a large bowl with the frog legs
2
Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours)
3
The day of: Mix the flour, salt and white pepper in a large bowl
4
Dredge the legs, in the flour mixture, coating them completely
5
Shake off all of the excess flour
6
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F
7
Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes
8
Transfer to a serving platter and serve with the mayo
9
In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup
10
Cool and combine with mayonnaise in a small bowl
11
Season to taste, refrigerate until needed