Scott's Tender Fried Back Strap
A family secret - revealed!
Ingredients
- 12 white tail or axis back strap
- 6 eggs
- 1/2 cup milk
- peanut oil
- 3 cups Flour
- salt and pepper to taste
Instructions
- Remove the silver layer on each back strap. Butterfly each piece. Lay out the back strap filets on a wood cutting board. Take a saucer or plate, and using the edge of the plate cut through the meat working across the full cut, You know you've cut through correctly when you hear the sound of the plate hitting the wood, The meat will be flattened to about 1/3"
- Scramble the 6 eggs with the milk in a large flat bowl.
- Add flour to a large flat bowl.
- Dip back strap alternatively in flour, egg mixture, and bacon to flour.
- Heat 3-4 inches of oil in a frying pan - preferably cast iron to about 350 degrees.
- Gently lay about 3 back straps in the pan leaving room between the pieces to keep the oil hot. (adding too much meat will cool the temperature of the oil). Fry until golden brown.
- Remove from the pan and season with salt and pepper to taste.
- Place cooked meat into a brown paper sack to keep hot and this will also keep it from getting soggy. (another of Scott's grandmother's tips!)