15 good size frog legs
1 cup shortening
cup flour
3 cups milk
1 teaspoon paprika
teaspoon onion powder
teaspoon garlic juice
teaspoon ground cayenne pepper
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.

Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.