Fried Frog Legs with Creamy Onion-Mushroom Gravy

The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 789 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 3 tablespoons butter
• 1 cup evaporated milk
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 2 tablespoons yellow cornmeal
• 1 teaspoon cayenne pepper
• 1 small onion, diced
• 1 teaspoon fresh ground black pepper
• 1 eggs, lightly beaten, divided
• 5 large mushrooms, diced
• 1 teaspoon instant chicken bouillon granules
• 0.5 teaspoon baking powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.5 cup olive oil
• 0.5 teaspoon ground thyme
• 0.25 teaspoon cumin
• 0.25 cup fine dry bread crumbs
• 1.5 pounds meaty frog legs

Recipe Instructions

Step 1

Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.

Step 2

In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.

Step 3

Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.

Step 4

Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.