- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fried Backstrap
Posted on 1/2/23 at 2:48 pm
Posted on 1/2/23 at 2:48 pm
What is your go to method for battering back strap for frying?
9
Posted on 1/2/23 at 3:34 pm to Tiger328
Mine is really simple... just a milk wash into chicken fry. I find chicken fry makes the strap come out crispier than fish fry.
Posted on 1/2/23 at 4:24 pm to Tiger328
Couple hours in Italian dressing. Coat with a mix of 3/4 flour 1/4 cornmeal. I put in Tony's, onion powder and garlic powder and mix it well. Into peanut oil at 375. Flip once. We never have leftovers
Posted on 1/2/23 at 5:01 pm to Tiger328
1 egg, 1 cup milk. Mix well.
Tenderize the steaks. Soak in the egg/milk mix.
Season four to taste.i use Tony’s, black pepper, garlic powder.
Heat a few inches of oil to 350/360.
Dredge the steaks well, fry until golden and floating...don’t crowd the pot. Drain on a wire rack.
Tenderize the steaks. Soak in the egg/milk mix.
Season four to taste.i use Tony’s, black pepper, garlic powder.
Heat a few inches of oil to 350/360.
Dredge the steaks well, fry until golden and floating...don’t crowd the pot. Drain on a wire rack.
Posted on 1/2/23 at 5:49 pm to OTIS2
This.
But I don’t tenderize. I cut pretty thin
But I don’t tenderize. I cut pretty thin
Posted on 1/2/23 at 6:19 pm to tigerfoot
Tenderize, cream of celery, season, flour, fry.
Posted on 1/2/23 at 6:48 pm to Tiger328
Cut to 1/4 “ pound out and marinate overnight in Allegro Original. Flash fry with Zats chicken Fry. Award winning
Posted on 1/2/23 at 11:11 pm to Tiger328
You ever had backstrap grilled to medium rare..... after the first time I had it prepared that way I never wished to have it fried.
However, when I did fry it I would cut it about 1/2"-5/8" thick then pound it out to about 3/16"-1/4". Lightly dust with flour, dip in a milk/hot sauce mixture then coat with corn flour, shallow fry it, then hit it with a lil creole saeaoning.
However, when I did fry it I would cut it about 1/2"-5/8" thick then pound it out to about 3/16"-1/4". Lightly dust with flour, dip in a milk/hot sauce mixture then coat with corn flour, shallow fry it, then hit it with a lil creole saeaoning.
Posted on 1/3/23 at 4:58 am to CHEDBALLZ
I couldn't imagine never eating fried backstrap again just because I like it grilled. That's crazy. Me I like to slice it thin- milk/hot sauce- seasoned flour- 360 deg deep fryer. Doesn't take but a second and you have crispy little deer scallopinies.
Or if shallow frying do pretty much like Otis says. Deer meat shouldn't ever be fried in corn meal. Always seasoned flour. And keep the Dale's, Allegro and Italian dressing in the pantry.
Or if shallow frying do pretty much like Otis says. Deer meat shouldn't ever be fried in corn meal. Always seasoned flour. And keep the Dale's, Allegro and Italian dressing in the pantry.
Posted on 1/3/23 at 9:53 am to Tiger328
flour
Posted on 1/3/23 at 12:04 pm to Tiger328
I've posted before, but here's my method:
Slice about 1/2" thick
Tenderize
Soak in egg/milk wash for 30 minutes to an hour
Dredge in well-seasoned flour
Fry in deep enough oil to cook one side of steak
Flip when golden brown
Add the seasoned flour to the oil and whisk until brown
Kill the heat, add milk, and whisk until desired consistency of gravy
Serve gravy over steaks and mashed potatoes
Slice about 1/2" thick
Tenderize
Soak in egg/milk wash for 30 minutes to an hour
Dredge in well-seasoned flour
Fry in deep enough oil to cook one side of steak
Flip when golden brown
Add the seasoned flour to the oil and whisk until brown
Kill the heat, add milk, and whisk until desired consistency of gravy
Serve gravy over steaks and mashed potatoes
This post was edited on 1/3/23 at 4:13 pm
Posted on 1/3/23 at 12:15 pm to REB BEER
I’m hungry now
Posted on 1/3/23 at 12:29 pm to REB BEER
Posted on 1/3/23 at 1:47 pm to Big Bill
try thousand island instead of italian, over night.
Posted on 1/3/23 at 2:31 pm to Tiger328
tenderize, flour/pepper/garlic powder, egg wash. that is it, done and amazing
Posted on 1/3/23 at 3:01 pm to REB BEER
Posted on 1/3/23 at 7:54 pm to REB BEER
This guy knows
Posted on 1/3/23 at 9:06 pm to REB BEER
Gonna have to try that. I am hungry now. 
Posted on 1/4/23 at 11:32 am to Tiger328
Cut into bite sized pieces making sure you have cut off all the silver off the meat. Then beat two eggs and a cup and half of buttermilk. Dip pieces in mixture then coat with chicken fry. Dip pieces again and re- coat the chicken fry. Drop pieces into hot oil until golden brown. I also like to make a dipping sauce.
1cup mayo
2tbls horseradish
1tbls worcestershire
1tbls Crystal
1tsp Old Bay Seasoning
Juice of one lemon
1cup mayo
2tbls horseradish
1tbls worcestershire
1tbls Crystal
1tsp Old Bay Seasoning
Juice of one lemon
Posted on 1/4/23 at 10:44 pm to REB BEER
Dis iz it rite hure. BS aside, that's the way to take care of some tasty backstrap.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News