1. Gently split the frogs' legs apart and wash them under cold running water. Pat them thoroughly dry with paper towels. In a small bowl, mix together the milk, salt and 2 tablespoons of the paprika, and soak the frog's legs in the mixture for about 5 minutes. Combine the flour and the remaining paprika, and place on a sheet of wax paper.
2. In a heavy 12-inch skillet, heat the oil (which should be about 2 inches deep) over high heat until a light haze forms above it. Dip the frogs' legs in the flour, shake loose any excess and fry them in the hot oil for about 5 minutes, turning them frequently with tongs.
2. Regulate the heat so the legs brown quickly without burning. When they are golden brown, arrange them on paper towels to drain. Serve hot with tartar sauce.
3. To make the sauce, combine the mayonnaise, finely chopped onion, lemon juice, dill and parsley. Taste for seasoning, and add as much salt and pepper as you think it needs.
