Add 2 inches of oil to a medium pan and heat to 375 degrees f. In a large resealable bag combine the saltine cracker crumbs flour cornmeal onion salt and pepper. This is a classic provencal recipe called cuisses de grenouille à la provençale and it is the way i first ate frog legs back when i was a boy. Rinse the frog s legs and pat dry. Drain on a paper towel lined plate.
Then dredge them in the flour. Sprinkle the frog legs with salt and freshly ground black pepper and a little cayenne pepper if using. Heat to 375 degrees. Drain on paper towels. In a saucepan or deep fat fryer heat about 2in 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.
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Dip each frog s leg in milk egg mixture then dredge in the flour and garlic powder mixture to coat thoroughly. Then dredge them in the flour. Put 2 3 legs in bag at a time. Add 2 inches of oil to a medium pan and heat to 375 degrees f.
