THAW FROG LEGS, IF FROZEN. SEPARATE INTO INDIVIDUAL LEGS. DIP FROG LEGS INTO MILK
IN A MEDIUM BOWL COMBINE CORN FLOUR, SALT, PEPPER, ACCENT, & GARLIC POWDER
COAT FROG LEGS WITH CORN FLOUR MIXTURE
IN A SAUCEPAN OR DEEP-FAT FRYER HEAT ABOUT 2 IN. MELTED SHORTENING OR COOKING OIL TO 375*. FRY COATED FROG LEGS A FEW AT A TIME, IN DEEP HOT OIL FOR 1-2 MINS. OR UNTIL DONE
DRAIN ON PAPER TOWELS. KEEP WARM IN A 325* OVEN WHILE FRYING REMAINING LEGS.
SERVE WITH TARTAR SAUCE OR COCKTAIL SAUCE AND LEMON.
