Yesterday I made some truly good frog legs, from a guy at the local market who has them every now and then. I just put some flour, garlic salt, paprika, and pepper in a paper bag, and shook the legs up in there until they were lightly coated. Fried them up in a mixture of light olive oil and butter.
Just like fried chicken legs, if chickens were small amphibians.
Usually you get flash-frozen frog legs from Japan, or somewhere else in Asia, frozen for the Japanese market, weeks or months old. These are local and fresh, and the difference is profound.
Of course I did hop around the kitchen for awhile . . . .