Crapaud (Fried Frogs' Legs)

Preamble
"Crapauds, also called mountain chickens, are a special type of frog found in Dominica and Montserrat. They are much larger than the usual type of frog and have a very delicate flavour. They are worth a trip to the islands, especially to Dominica which produces the most remarkable limes, whose juice, mixed with the local rum, makes a memorable punch for sipping while waiting for one's crapauds."

Ingredients

1 medium Onion grated
3 cloves Garlic crushed
1/2 teaspoon Ground Cloves
1 teaspoon Salt
1/2 teaspoon White Pepper
1 tablespoon Malt Vinegar
12 pairs medium sized Frogs' Legs defrosted if frozen and split in half
1/3 pint Vegetable Oil
4 oz Flour
Lime wedges

Method

Mix together the onion, garlic, cloves, salt, pepper, and vinegar in a large mixing bowl. Add the frogs' legs and allow to stand for at least an hour, turning the frogs' legs from time to time. Heat the oil in a heavy frying pan. Pat the frogs' legs dry with paper towels and dip in flour. Fry half a dozen or so at a time, for about 5 minutes on each side. Drain on paper towels and serve with lime wedges on the side.