16 good sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste
Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season
with paprika, onion powder, cayenne, black pepper, and desired amount
of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening
in a skillet. Lightly flour the frog legs and fry until golden brown.
