Chef John Folse

24 frog legs, cleaned
1 quart buttermilk
vegetable oil for deep-frying
1 egg
3 tbsps Creole mustard 
1 (10-ounce) can beer
salt and cracked black pepper to taste
granulated garlic to taste 
Worcestershire sauce to taste
Louisiana hot sauce to taste
4 cups seasoned yellow corn flour 

In a large mixing bowl, add frog legs and top with buttermilk. Let sit 1 hour at room temperature. When ready to cook, in a Dutch oven or home-style deep-fryer, preheat oil to 375 degrees according to manufacturer's directions. In a shallow bowl, whisk together eggs, mustard and beer. Season lightly with salt, pepper, granulated garlic, Worcestershire sauce and hot sauce then set aside. Place corn flour in a paper bag and set aside. Remove frog legs from buttermilk, coat in beer batter then place in bag with corn flour. Seal tightly and shake vigorously to coat. Fry coated legs in hot oil until golden brown. Using a slotted spoon or tongs, remove frog legs from oil and place on paper towels to drain. Serve with the Louisiana Tarter Sauce or Louisiana Seafood Cocktail Sauce.