FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY
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.
Provided by NCwriter
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g
SIMPLE SAUTEED FROG'S LEGS
When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Soak frog legs in milk for 1 hour, turning every 15 minutes.
- Remove from milk and salt and pepper them lightly, and coat them in flour.
- In a skillet bring the butter to a sizzle and add frog legs.
- Sauté legs uncovered until they're golden brown on both sides (turning as needed).
FRIED FROG LEGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat a fryer to 350 degrees F.
- Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
- Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
- Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
- Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
- Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.
GARLIC FROG'S LEGS
Make and share this Garlic Frog's Legs recipe from Food.com.
Provided by mozarth622
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean legs under cold water and dry them.
- With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
- Preheat oven to 400°F.
- Salt and pepper each leg and cover them with flour.
- In a saucepan add the butter and brown them 4 minutes each side.
- In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
- Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
- Serve on preheated plates. Bon appetit.
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