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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. frog legs (6 to 8, split)
- 1 cup buttermilk
- 3 cups all-purpose flour
- 2 Tbsp. salt
- 1 Tbsp. ground white pepper
- oil (for frying)
- 1 btl. pinot grigio
- 4 cups mayonnaise (extra-heavy)
- ground black pepper
- salt
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