Pat frog legs or calamari dry with paper towels.
In a deep plate, mix flour and paprika, salt and pepper.
In a bowl, beat eggs and milk together and season.
In a deep fryer, heat oil to 375°F (190°C).
Roll frog legs or calamari in seasoned flour, dip in beaten egg and dredge with flour again.
In small batches, fry frog legs for 4 - 5 minutes or calamari for about 3 minutes or until lightly browned.
Drain on paper towels and keep warm.
Repeat with remaining frog legs or calamari.
Serve with marinara sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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