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1. Preheat the oven to its lowest setting. Line a large shallow baking dish with paper towels and place it in the middle of the oven.
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2. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
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3. Meanwhile, pat the frogs' legs completely dry with paper towels and season them on all sides with the red pepper and salt. Combine the cornmeal and flour in a shallow bowl and stir to mix well. Combine the eggs and milk in another shallow bowl and, with a fork or wire whisk, beat them together until the mixture is smooth.
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4. Just before cooking, roll each frog's leg in the cornmeal mixture. Immerse it in the egg-and-milk mixture and then turn it about in the cornmeal mixture again to coat it evenly.
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5. Deep-fry the frogs' legs in the hot oil, three or four at a time, turning them with a slotted spoon for about 5 minutes, or until they are golden brown and crisp on all sides. As they brown, transfer the frogs' legs to the lined dish and keep them warm in the oven while you cook the rest.
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6. To serve the frogs' legs, mound them attractively on a heated platter and arrange the lemon wedges around the edge. Serve at once, accompanied by the Creole tartar sauce in a separate bowl.
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