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Fried backstrap
Posted on 9/29/25 at 8:14 pm
Posted on 9/29/25 at 8:14 pm
What does everyone use as a batter for their fried backstrap? I’ve used flour, corn meal, oak grove fish fry, just a bunch of different things, and I haven’t found anything that just stuck and tasted great….
7
Posted on 9/29/25 at 8:17 pm to TreyE663
Ritz crackers crushed up
you are welcome
you are welcome
Posted on 9/29/25 at 8:18 pm to bnb9433
Definitely going to try that, that sounds awesome….. do you use egg wash, or just straight in the crushed crackers?
Posted on 9/29/25 at 8:19 pm to TreyE663
Just the crackers
Posted on 9/29/25 at 10:29 pm to TreyE663
Use a pre dip batter with seasonings, dredge in AP flour, toss it a few times, shake off the excess and quickly throw it in your grease.
Don't let it sit around after you flour it, this allows time for the gluten to develop, which makes the coating of the end product leathery or hard. Don't overcook your food, it causes the meat to shrink and the breading will pull away.
Some people use an egg wash for the binder and all manner of different starch concoctions. Try making one with about 1/3 cornstarch or modified starch and 2/3 AP flour, add enough water(not milk) to where it's like a thin to very thin pancake batter, then add salt/seasonings to your liking. The amount of salt/seasonings will take a little trial and error.
Don't let it sit around after you flour it, this allows time for the gluten to develop, which makes the coating of the end product leathery or hard. Don't overcook your food, it causes the meat to shrink and the breading will pull away.
Some people use an egg wash for the binder and all manner of different starch concoctions. Try making one with about 1/3 cornstarch or modified starch and 2/3 AP flour, add enough water(not milk) to where it's like a thin to very thin pancake batter, then add salt/seasonings to your liking. The amount of salt/seasonings will take a little trial and error.
Posted on 9/30/25 at 5:38 am to TreyE663
Slice pretty thin or smack with a meat hammer a few times. Milk/ hot sauce bath, seasoned AP flour, don't overcook. Works every time.
This post was edited on 9/30/25 at 5:40 am
Posted on 9/30/25 at 5:59 am to TreyE663
Bisquick
Posted on 9/30/25 at 6:55 am to TreyE663
I use milk instead of eggs for the wash and just go with Zatarins Chicken Fry.
Posted on 9/30/25 at 8:25 am to TreyE663
I followed this, It came out really thick crust. It was really good. Just seemed like a lot of ingredients and more work.
I think next time. Im just going to pick up a Zatarans pre mixed.
Fried Backstrap is delicious
quote:
Slice pretty thin or smack with a meat hammer a few times
This part is really important. I usually put a clear scaran wrap over the top so my meat hammer dont get all jacked up.
Works great.
This post was edited on 9/30/25 at 8:26 am
Posted on 9/30/25 at 10:06 am to TreyE663
I use egg/milk/hot sauce as a binder.
Slice and pound like Balls said. Sometimes I let them soak in the mixture overnight in the fridge if I have time.
Add Tony's to AP flour and coat the pieces with the flour mixture.
Fry the pieces in a black iron skillet with about 1/2" of oil. I fry one side then flip them once.
Use the rest of the seasoned flour to make a milk gravy in the leftover oil.
Slice and pound like Balls said. Sometimes I let them soak in the mixture overnight in the fridge if I have time.
Add Tony's to AP flour and coat the pieces with the flour mixture.
Fry the pieces in a black iron skillet with about 1/2" of oil. I fry one side then flip them once.
Use the rest of the seasoned flour to make a milk gravy in the leftover oil.
This post was edited on 9/30/25 at 10:07 am
Posted on 9/30/25 at 10:58 am to LSUballs
quote:
Slice pretty thin or smack with a meat hammer a few times. Milk/ hot sauce bath, seasoned AP flour, don't overcook. Works every time.
This exactly. Fried shallow so I can make a nice pan sauce gravy. Serve with biscuits, taters, and another fresh vegetable and just kick back and wait for the heart attack.
Posted on 9/30/25 at 11:32 am to BhamTigah
quote:
This exactly. Fried shallow so I can make a nice pan sauce gravy. Serve with biscuits, taters, and another fresh vegetable and just kick back and wait for the heart attack.
I think ill try the shallow fry next time. For Gravy.
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