2 lbs. frog legs
1/4 tsp. pepper
1 tsp. grated onion
1 tsp. salt
1/4 c. flour or cornmeal

If the frog legs are large ones, cut apart through backbone. Do not wash, just wipe with damp cloth; the delicate flavor is easily lost by washing. Cut off feet, combine salt, pepper and flour. Dip frog legs in flour mixture to coat well (like you would chicken). Fry in hot butter and onion until browned. Cover and cook over low heat until tender, about 15 to 20 minutes.