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Fried Frog Legs with Creamy Onion-Mushroom Gravy
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Crispy frog legs seasoned with savory spices, served with creamy onion gravy. Perfect over rice or potatoes or smothered in gravy. Rich and flavorful dish!
Ingredients:
  • 1.5 pounds meaty frog legs
  • 1 cup milk
  • 1 eggs, lightly beaten, divided
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup all-purpose flour
  • 0.25 cup fine dry bread crumbs
  • 2 tablespoons yellow cornmeal
  • 0.5 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground thyme
  • 0.25 teaspoon cumin
  • 1 teaspoon dried parsley
  • 0.5 cup olive oil
  • 1 small onion, diced
  • 5 large mushrooms, diced
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 1 teaspoon instant chicken bouillon granules
Instructions:
  • After rinsing the frog legs and patting them dry, you can separate the legs at the joint if you prefer. In a medium bowl, combine 1 cup of milk, half of a beaten egg (approximately 1 tablespoon), garlic powder, and onion powder. Add the frog legs to the mixture, ensuring they are well coated. Refrigerate for about an hour, stirring occasionally.
  • Combine 1 cup flour with bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin, and parsley in a large bowl. Mix thoroughly and set aside.
  • In a large skillet or electric skillet set to medium heat (325 degrees F for electric skillet), heat olive oil and butter. Ensure frog legs are coated in flour and spices, and pack on the mixture generously. Place frog legs in the pan, ensuring they are close but not touching. Cook for about 15 minutes, turning frequently until golden and crispy, being cautious as they will become more delicate as they cook. Drain on paper towels after cooking.
  • Combine chopped onion and mushrooms in the skillet, sprinkle with chicken bouillon, and cook until soft. Add remaining flour, stir until browned. Mix remaining milk, evaporated milk, and half of beaten egg, gradually add to skillet. Whisk constantly until gravy thickens. Season with salt and pepper. Add frog legs, smother with gravy, and serve.

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