Instructions: Rinse and dry the frog legs. Place in a deep dish, sprinkle with lemon juice, cover with ice, and refrigerate one to two hours.

Combine milk, egg yolks, vegetable oil and salt. Mix well. Beat the egg whites until stiff, and fold them into the batter. Season the legs with salt and pepper, dip in batter, and dredge in flour. Fry until golden and crispy in hot peanut oil. Drain on paper towels, and serve with tartar sauce.

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