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DEEP FRIED FROG LEGS
Frog legs being of different sizes, plan on serving 5 or 6 large pairs per person, 8 if medium sized and 12 if small pairs. They are usually sold, legs crossed, on a skewer. Don╒t untie them when removing the skewer, cut off the claws with scissors. Soak them for 30 minutes to an hour in very cold milk. Place the flour in a bowl, season with salt and pepper. Beat the eggs in another bowl, adding the oil. Prepare the bread crumbs by cutting off the crust of a dry sandwich loaf and grating the bread in a food mill (fine grid) and put in another bowl. Dip the frog legs in the three bowls succcessively. The white bread crumbs will brown slightly while cooking the frog legs. Heat up the oil. Test by frying a crust of bread. It should create a clean string of bubbles and brown in 1 minute. Put the frog legs in the oil, they should cook neither too slowly nor too quickly. Drain them on paper towels. Serve very hot. The tender flesh under the crispy batter is a real treat. Serve with 1/2 lemon per person.
