Garlic Frog Legs
1 bulb garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
Butter
Grapeseed oil
Flour
Beer
White wine
Seasoning
More seasoning
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they SPLATTER!!!! amirite?