Fried Frog Legs with Creamy Onion Mushroom Gravy

Russ Myers

By
@Beegee1947

Frog legs are always good, however,
the gravy makes this an exceptional dish.


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Comments:

Serves:

4 / 6

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 1/2 lb
meaty frog legs
2 Tbsp
butter
1 medium
onion sliced
1 small
can sliced mushrooms, stems and pieces
2 c
milk (divided)
1 large
egg, lightly beaten (divided)
1/2 tsp
garlic powder
1/2 tsp
onion powder
1 c
all-purpose flour
1/2 c
fine dry bread crumbs
1/4 c
yellow cornmeal
1 tsp
baking powder
2 tsp
salt
1 tsp
fresh ground black pepper
cayenne pepper (to taste)
1 tsp
paprika
1/2 tsp
dried oregano
1/2 tsp
ground thyme
1/2 tsp
cumin
1 tsp
dried parsley
1/2 c
olive oil
2 Tbsp
all-purpose flour
1 c
evaporated milk
1 tsp
instant chicken bouillon granules

Directions Step-By-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.
2
Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
3
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.
4
Heat 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.
5
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.
6
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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American