Welcome visitor you can login or create an account.

Very soft and tender – like chicken, only sweeter.

Fried Frog Legs with Creamy Onion-Mushroom Gravy

Ingredients

1 1/2 lb meaty frog legs

1 cup milk

1 egg, lightly beaten, divided

1 tsp garlic powder

1/2 tsp onion powder

1 cup all-purpose flour

1/4 cup fine dry bread crumbs

2 tbsp yellow cornmeal

1 tsp fresh ground black pepper

1/2 tsp baking powder

2 tsp salt

1 tsp cayenne pepper

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground thyme

1/4 tsp cumin

1 tsp dried parsley

1/2 cup olive oil

3 tbsp butter

1 small onion, diced

5 large mushrooms, diced

2 tbsp all-purpose flour

1 chicken bouillon granules

salt and pepper to taste

Preparation

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 tbsp), garlic powder, and onion powder. Place frog legs into mixture, cover and refrigerate for about 1hr, stirring occasionally.

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

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 flour and spice mixture, packing on as much of the dry mixture as you can. Place coated frog legs into the pan so they are close but not touching. Cook for about 15 mins, 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.

Add chopped onion and mushrooms to the skillet, and sprinkle with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tbsp of flour into the skillet, and stir to blend in. Cook, stirring constantly until 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 gravy is thick and bubbly. Season to taste with salt and pepper.  Add frog legs, and serve smothered with gravy.