Fried Frog Legs
|Frog legs||2 Pound (Fresh Or Frozen)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Corn flour||2⁄3 Cup (10.67 tbs)|
|Ground red pepper||1⁄2 Teaspoon|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Cocktail/Tartar sauce||1 Cup (16 tbs)|
Thaw frog legs, if frozen.
Separate into individual legs.
Dip frog legs in milk.
In a small bowl combine corn flour, salt, and red pepper.
Coat frog legs with corn flour mixture.
In a saucepan or deep fat fryer heat about 2 inches melted shortening or cooking oil to 375Â°.
Fry coated frog legs, a few at a time, in deep hot fat for 1 1/2 to 2 minutes or till done.
Drain on paper towels.
Keep warm in a 325Â° oven while frying remaining legs.
Serve with Tartar Sauce or Cocktail Sauce and lemon.
Garnish with a fresh herb, if desired.