Montserrat - Crapaud - Fried Marinated Frogs' Legs

[Olga Drozd]

Montserrat - Crapaud - Fried Marinated Frogs' Legs

To serve 6.

1/2 cup finely grated onions
3 medium sized garlic cloves, peeled and crushed with the flat side of a large knife or cleaver
1 Tablespoon malt vinegar
1/2 teaspoon ground cloves
1 teaspoon salt
Freshly ground black pepper
12 medium sized pairs of frogs' legs (about 2 pounds), thoroughly defrosted if frozen, split in half to make 24 legs
1 cup vegetable oil
1 cup flour
2 limes, each cut lengthwise into 6 wedges

In a large glass, enamelled or stainless steel mixing bowl combine the onions, garlic, vinegar, cloves, salt and a few grindings of pepper, and stir thoroughly.  Wash the frogs' legs under cold running water and pat them completely dry with paper towels.  Then place them in the onion mixture, turning them about to coat them evenly.  Marinate at room temperature for at least 1 hour, turning the legs over from time to time.

In a heavy 12 inch skillet, heat the oil over moderate heat until it is very hot but not smoking.  Dry the frogs' legs with paper towels, dip them in flour and shake vigorously to remove the excess.  Fry the frogs' legs, 7 or 8 at a time, for about 4 minutes on each side, turning them with tongs and regulating the heat so they colour quickly and evenly without burning. As they brown, transfer them to paper towels to drain.

To serve, mound the legs attractively on a heated platter and arrange the wedges of lime around them.