Frogs' Legs, Roadhouse Style
|Frogs leg||48 (If Frozen, Thoroughly Defrosted, Baby Frogs' Leg)|
|Milk||2 Cup (32 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Vegetable oil/Shortening||2 Cup (32 tbs) (For Deep Frying)|
Gently split the frogs' legs apart and wash them under cold running water.
Pat them thoroughly dry with paper towels.
In a small bowl, mix together the milk, salt and 2 tablespoons of the paprika, and soak the frogs' legs in the mixture for about 5 minutes.
Combine the flour and the remaining paprika, and place on a sheet of wax paper.
In a heavy 12-inch skillet, heat the oil (which should be about 2 inches deep) over high heat until a light haze forms above it.
Dip the frogs' legs in the flour, shake loose any excess and fry them in the hot oil for about 5 minutes, turning them frequently with tongs.
Regulate the heat so the legs brown quickly without burning.
When they are golden brown, arrange them on paper towels to drain.