Crispy Frog Legs

5 pounds frog legs; small
3/4 cup lemon juice; or vinegar
Crushed ice
1 cup milk
6 eggs; separated
2 tablespoons olive oil; or vegetable oil
1/4 teaspoon salt
1 1/2 cup flour, all-purpose
Vegetable oil
Salt and pepper to taste

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.