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What You Need:
(To serve 4)
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24 pairs baby frogs' legs (if frozen, thoroughly defrosted)
2 cups milk
½ teaspoon salt
4 tablespoons paprika
1½ cups flour
Vegetable oil or shortening for deep frying
TARTAR SAUCE: To make 1 cup
1 tablespoon lemon juice
¼ cup finely chopped fresh dill
1 cup freshly made mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped onion
Freshly ground black pepper
Salt
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Translate this recipe:
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| How To Cook: |
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1. 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 frog's legs in the mixture for about 5 minutes. Combine the flour and the remaining paprika, and place on a sheet of wax paper.
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2. 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.
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2. Regulate the heat so the legs brown quickly without burning. When they are golden brown, arrange them on paper towels to drain. Serve hot with tartar sauce.
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3. To make the sauce, combine the mayonnaise, finely chopped onion, lemon juice, dill and parsley. Taste for seasoning, and add as much salt and pepper as you think it needs.
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