Fried Frog Legs with Creamy Onion-Mushroom Gravy

Fried Frog Legs with Creamy Onion-Mushroom Gravy

7
NCwriter 1

"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."
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Ingredients

1 h 30 m servings 789 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 789 kcal
  • 39%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 41.5 g
  • 83%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1641 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.
  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.
  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.

Reviews

7

I really liked this recipe! The breading was great but did tend to fall apart. I think next time and there will be a next time, I will use the old tried and true method of dredge, egg, then crum...

This recipe is a WINNER! I made one minor change - as I usually do. I used the leftover seasoned milk and seasoned flour to make the gravy. My wife wants to increase the gravy mix and use it ...

My husband went wild for this dish..he especially loved the gravy..thought it was the best he had ever tasted and he is from the South...

I just need a coating for the frog legs, the gravy did not seem interesting to me.

I am not into this "type" of food (with little feet); but based on my 5 & 6 year olds these were great, they ate them all up!

Got rave reviews from my husband and his buddy.

This was the best seasoning for frog legs. And the real trick is soaking them in the milk, it takes away the weird fishy flavor. I cantt eat fried stuff so I just tossed them with the spices, th...