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Steak Fingers. In the style of Dixie.

SGH
SGH Posts: 28,988
in EggHead Forum
Here is a quick and easy treat. Nothing fancy, but outstanding nonetheless. 

Ingredients:
1/2 gallon of good, clean peanut oil. 
Top round cut into strips. Finger size.
4 cups milk.
4 raw eggs. 
Quite a bit of flour/cornmeal mix or FF.
Salt.
Pepper.
Cayenne. 

Directions. 
Cut meat into finger size strips. 

Marinate in the milk & egg for at least 4 hours. Preferably 8-12.

Coat well with your frying mix. I'm real fond of commercial FF. It is outstanding. 

Deep fry at 350-375 degrees in clean, clear peanut oil. Fry time is 4 minutes flat if temp is maintained.  

Frying complete. And in the style of Dixie. 


Tips. 
Marinate in milk and egg for a minimum of 4 hours. Preferably 8-12 if time allows.
Fry between 350-375 degrees. Don't let temp fall below 350 or they will greasy and soggy.
Dont skimp on oil. Use good, clean peanut oil.
Dont skimp on coating. Use at a minimum 50/50 flour/cornmeal mix. Preferably commercial FF.
If you follow the directions, these will end up super soft. No meat tenderize required. The milk takes care of this for you.

Fellows, I hope that y'all enjoy this simple but outstanding recipe done in the style of Dixie. Thanks for looking my friends.  

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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Comments

  • NC_Egghead
    NC_Egghead Posts: 786
    Outstanding! You never cease to amaze us! I need a deep fryer!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • SGH
    SGH Posts: 28,988
    NC_Egghead said:
    Outstanding! You never cease to amaze us! I need a deep fryer!
    Thank you brother. And I agree, everyone needs both a electric counter top deep fryer and a electric pressure cooker. Those two items really make life much easier. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Justacookin
    Justacookin Posts: 291
    I saw in a post you made earlier today regarding FF what is FF.
    XL & waiting for my Mini Max Bloomington MN.
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  • SGH
    SGH Posts: 28,988
    edited January 2016
    Justacookin said:
    I saw in a post you made earlier today regarding FF what is FF.
    @JustacookinHere you go my friend. I buy the gallon jugs but I use it almost daily.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Justacookin
    Justacookin Posts: 291
    by the way that looks great sorry I did not put that in my first post.
    XL & waiting for my Mini Max Bloomington MN.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wow those look incredible.  I think some country style white gravy for dipping would be about perfect.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • blasting
    blasting Posts: 6,262

    @SGH   Steak fries sound / look great - thanks for posting.

    I'll check out RD for the FF.  Why does it need to be refrigerated after opening?
    Phoenix 
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  • SGH
    SGH Posts: 28,988
    blasting said:

    @SGH   Steak fries sound / look great - thanks for posting.

    I'll check out RD for the FF.  Why does it need to be refrigerated after opening?


    Thanks brother. For clarity, I have been using it since the 70's and have never refrigerated it. I guess if you was going to keep it for years that it may help preserve it. But again, I have always stored it on the bar.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,768
    I am off to find the Zatarains. Never thought of corn mill on beef....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • SGH
    SGH Posts: 28,988
    Mickey said:
    I am off to find the Zatarains. Never thought of corn mill on beef....
    The FF is a blend of flour, corn meal and corn starch. Plus a few chemicals that we don't have access to. In my humble opinion, when it comes to frying, it simply has no equal for taste. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dredger
    Dredger Posts: 1,468
    That looks fantastic. Gotta get me some Zatarans's FF. Looks easier than mixing my own.
    Large BGE
    Greenville, SC
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  • bluebird66
    bluebird66 Posts: 2,946
    Outstanding!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • FarmerTom
    FarmerTom Posts: 685
    SGH , is that a particularly good fish batter?  Not sure I have seen it up this way.  I use a locally produced fish batter.  Weisenberger Mills Fish Batter Mix..Very light and tasty.  The mill has been operating in the same family since the mid 1800's.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • FarmerTom
    FarmerTom Posts: 685
    And another question SGH.  Does the float test work as well for beef as it does for fish when deep frying?  That is my usual indicator for ready when doing fish or tatters.

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited January 2016
    FarmerTom said:
    SGH , is that a particularly good fish batter?  Not sure I have seen it up this way.  I use a locally produced fish batter.  Weisenberger Mills Fish Batter Mix..Very light and tasty.  The mill has been operating in the same family since the mid 1800's.
    Around here it's all anyone who knows what they are doing uses. The flavoring is excellent. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • slovelad
    slovelad Posts: 1,742
    Why marinade so long in the milk? Just curious. I noticed you do that for evrything you fry. And it looks awesome. What does this soak allow for?
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  • SGH
    SGH Posts: 28,988
    FarmerTom said:
    SGH , is that a particularly good fish batter?  
    In my opinion it is as good as anything out there and better than most. As Grim said above, it's what is used by 99% percent of folks down here. On fish and second, it is second to none. There are other good ones out there for sure, but in Dixie FF reigns supreme my friend. 

    FarmerTom said:
    And another question SGH.  Does the float test work as well for beef as it does for fish when deep frying?  That is my usual indicator for ready when doing fish or tatters.
    No sir, not across the board. There are so many different cuts of beef, plus how it's prepped and cut, there is no way that I could list when it would and would not work. But to the general question, no sir, the float test will not work across the board with beef. As a general guide, the leaner the meat is, the more you can use the float test as a gauge or barometer for doneness. The fattier the meat, the less that you can depend on it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • txhawkeye
    txhawkeye Posts: 279
    Looks great. I will have to try the long soak time looks like a winner! 
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  • SGH
    SGH Posts: 28,988
    slovelad said:
    Why marinade so long in the milk? Just curious. I noticed you do that for evrything you fry. And it looks awesome. What does this soak allow for?
    Believe this or not, but milk will remove most "off" or "wild" tastes in meat. It also is a par excellent meat tenderizer. Also the milk is a binder for your coating, in my case FF. Milk is honestly a great tenderizer and marinade for all meat with the sole exception of pork. All my poultry, beef, wild game, and especially fish and seafood go in a milk marinade if frying. It simply works and works well for fried foods my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    @FarmerTom
    If you can not get the FF in your area, let me know and I will ship you a gallon. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jls9595
    jls9595 Posts: 1,533
    Really appreciate all the recipes recently SGH  I have made the sausage loaf and tater to casserole in the last couple weeks, thoroughly enjoyed both. This one will be next.
    In Manchester, TN
    Vol For Life!
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  • SGH
    SGH Posts: 28,988
    jls9595 said:
    Really appreciate all the recipes recently SGH  I have made the sausage loaf and tater to casserole in the last couple weeks, thoroughly enjoyed both. This one will be next.
    Thanks for the thumbs up my friend. Glad that you enjoyed the recipes. Due to time constraints, I have been posting simple and fast recipes. Still pretty good though. Again, thank you. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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