24 pair small frog legs
1/2 tsp. salt
4 tbsp. paprika
1 1/2 c. flour
Vegetable oil or shortening
2 c. milk

Gently split frog legs apart and wash under cold running water. Blot thoroughly dry with paper towels. In a small bowl, mix milk, salt, and 2 tablespoons of paprika. Soak frog legs in mixture for 5 minutes. Combine flour and remaining paprika and place it on a sheet of waxed paper. In a heavy 12 inch skillet, heat the oil (use about 2 inches) over a high heat until a light haze forms. Dip frog legs in the seasoned flour. Shake loose excess flour and fry legs in hot oil for 5 minutes, turning them frequently with tongs. Regulate heat so that legs brown quickly without burning. Remove when golden brown and drain on paper towels. Serve hot with tartar sauce or lemon.