fried frog legs with creamy onion mushroom gravy
(1 rating)
Frog legs are always good, however, the gravy makes this an exceptional dish.
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(1 rating)
yield
4 / 6
prep time
25 Min
cook time
30 Min
method
Stove Top
Ingredients For fried frog legs with creamy onion mushroom gravy
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1 1/2 lbmeaty frog legs
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2 Tbspbutter
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1 mdonion sliced
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1 smcan sliced mushrooms, stems and pieces
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2 cmilk (divided)
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1 lgegg, lightly beaten (divided)
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1/2 tspgarlic powder
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1/2 tsponion powder
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1 call-purpose flour
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1/2 cfine dry bread crumbs
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1/4 cyellow cornmeal
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1 tspbaking powder
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2 tspsalt
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1 tspfresh ground black pepper
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cayenne pepper (to taste)
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1 tsppaprika
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1/2 tspdried oregano
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1/2 tspground thyme
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1/2 tspcumin
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1 tspdried parsley
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1/2 colive oil
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2 Tbspall-purpose flour
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1 cevaporated milk
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1 tspinstant chicken bouillon granules
How To Make fried frog legs with creamy onion mushroom gravy
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1Rinse 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.
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2Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
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3In 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.
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4Heat the olive oil and butter in a large frying pan set to medium heat. 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.
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5Add 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.
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6Mix 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.
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