Go to way for frog legs

That sounds great. I always just passed them in some egg wash then flour W/garlic followed by salt and pepper

at home I like them broiled, garlic/lemon/butter.
at the camp I think I’d grill them but be careful not to overcook

Soak legs in milk for several hours
Crack several eggs and roll legs in egg and then into seasoned flour.
Back into egg and back into four.
Don’t squash the batter into the leg- let it be fluffy
This makes it a nice thick crispy crust like restaurants serve

For every 5 lbs—

Soak in 2 cups buttermilk /table spoon salt and a cap of crab boil over night

Drain well. Beat 4 eggs with 1/2 cup of milk. Drop in wet.

4 cups AP flour and 2 cups corn flower (not meal). 1 table spoon black pepper , 2 table spoons slap your mama.

Drop, toss and then fry for 2 minutes or until they float.

Sauces

Home made tarter
Home made cocktail
Sweet chilly oil
Or—(my fav)—sauté onion, fennel and garlic in butter until the onion and fennel caramalize. Toss the fried legs with and serve.

Melt a stick of butter, smother a few shallots in it, fresh garlic add seasoned frog legs, cook till done. About 20 minutes total.

Lightly season frog legs with Tony Chachere's creole seasoning blend. Measure 4-5 cups of all purpose flour in a large bowl, and add 3 TBSP of Tony's seasoning to the flour. Blend the flour and seasoning together, then roll seasoned frog legs in the seasoned flour. Deep fry at 350 degrees until lightly brown. Pre-heat oil to 350, and Don't overcook them or they will be tough to chew. To me Frog legs are best fried in seasoned flour than in a seasoned cornmeal mix.

Soak in buttermilk, use Louisiana chicken fry. Make a wet batter with it and then use the remaining dry batter and fry. I also toss some in Buffalo sauce and it’s always a hit. They key is they are crunchy and the wet batter allows it to stay battered rather then using just flower.

Egg wash, Oak Grove spicy chicken fry. Done