INGREDIENTS:

• 3 pounds Frog legs, with meat cut off the bone in 1-1/2 inch chunks
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup beer
• salad oil

• choice of purchased sauces: teriyaki sweet and sour barbecue
• Sour Cream-Dijon (recipe below)

Directions:

1. In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk. Gradually whisk in beer, blending until smooth. In a deep pan, heat 2 inches of oil 350ºF on a deep-frying thermometer. Place meat pieces in a batter and stir to coat. Using tongs, lower about 8 pieces, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes). If nuggets stick together while cooking, gently break apart with the side of a spoon. Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining pieces.
2. Serve with warm sauces for dipping. Sour Cream-Dijon sauce
   1. Sour Cream-Dijon sauce:
   2. Stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, 1-1/2 teaspoons lemon juice, and 1/4 teaspoon pepper.