Playing the horned frogs, so deep frying some frog legs as appetizers:
2 dozen frog legs, skin on
1 cup flour
1/2 cup cornmeal
1 cup buttermilk
2 tbsp. creole or old bay seasoning
salt and pepper to taste
3 cups oil (for frying)
10 saltine crackers, crushed
Rinse the frog's legs and pat dry; set aside. In a gallon ziplock bag, combine the cracker crumbs, flour, cornmeal, creole, salt, and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
Heat the oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated (shake the bag around), then place in the oil. Cook until golden brown, about 5 minutes per side.