Instructions: Line a large shallow baking dish with paper towels and place it in middle of oven.

Pour vegetable oil into deep fryer or a large saucepan to a depth of 2 to 3 inches and heat oil until it reaches 375 degrees on deep frying thermometer.

Meanwhile, pat frogs legs completely dry with paper towels and season on all sides with the cayenne and salt. Combine cornmeal and flour in shallow bowl and stir to mix well. Combine eggs and milk in another shallow bowl and with a fork or wire whisk, beat them together until mixture is smooth.

Just before cooking, roll each frogs leg in cornmeal mixture. Immerse it in the egg and milk mixture and then turn it about in the cornmeal mixture again to coat it evenly.

Deep fry frogs legs in hot oil, 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, or until golden brown and crisp on all sides.

As they brown, transfer them to paper-towel lined dish and keep them warm in oven while you cook the rest.

To serve the frogs legs, mound them on a heated platter and arrange lemon wedges around edge. Serve at once with spicy tartar sauce.

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