1 1/2 teaspoons seasoned salt 2 pounds perch, the smaller the better Salt
Combine all ingredients into bowl and mix thoroughly, extract remaining liquid for a thick texture.
Fill the frying pan with 1 inch of frying oil and heat to 375 degrees. Mix ingredients into a medium sized bowl and coat frog legs with the mixture. Fry in pan for 4-5 minutes until crisp and brown. Add salt for additional taste. Serve with tartar sauce.
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