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FROG LEGS, CRISPY

Source of Recipe

Internet


Recipe Introduction

6 servings. Be sure to cut the back of the legs at the joint, through the tendon to the bone, or they will "jump" out of the pan at you.

List of Ingredients

5 lbs. small frog legs (or 12 bullfrog legs)
3/4 cup lemon juice
Crushed ice
1 cup milk
6 eggs, separated
juice of 1/2 lemon
2 T melted butter
pinch cloves
1/4 tsp pressed garlic
1/4 tsp. salt
Salt and pepper
1 1/2 cups flour
oil for frying





Recipe

Wash frog legs thoroughly. Place in a large container. sprinkle with lemon juice, and cover with crushed ice. Chill 1 to 3 hours.
Combine milk, egg yolks, melted butter, 1/4 teaspoon salt, cloves and garlic. mix well. Beat egg whites until stiff, fold into batter.
Sprinkle frog legs with salt and pepper, dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on absorbent paper.
Serve with tartar sauce and lemon wedges.