Actually some people calls this either chicken fried steak or country fried steak. If you are from Texas you know what this is and for those that don’t, especially Mr. Riaz this means you. It is pieces of steak dipped in a batter and fried like you do chicken. However and thus it gives an appearance of fried chicken because the coating is very crispy.
Take 1 lb or 1 kg of either skirt steak or cube steak or even flank steak which is the type you use for making pepper steak out of make sure these are cut in to thin strips. Wash the meat in cold water until the water is clear and no longer bloody.
For seasoning on meat is: 1 pinch each of sage and black peppercorns ground in mortar and pestle, 1 drop each of liquid smoke, hot pepper sauce, 1 pinch each of rosemary, marjarom, either 1 pinch of vegtea seasoning or pink salt or 3 dashes of seasoned salt, 1 garlic clove crushed, 1 tsp of vinegar. It can be tarrogan infused, balsamic, malt, white, apple cider or rasberry vinegar. Apply this all over the meat and on to the next step.
In a cast iron skillet on high heat make sure that it is hot first and then add 1/4 cup of corn oil, canola oil, sunflower oil, peanut oil, or safflower oil. By the time the batter is made the oil will be nice and hot. Make sure you lower the heat to medium low because you want the meat to cook very well.
Batter goes like this: 1/4 cup of all purpouse unbleached flower goes in to a large cereal blowl, 1 egg, 2 handfuls of nido, 1/4 cup of water added a little at a time to make a thick coating batter.Make sure it is not lumpy.
Dip your seasoned pieces of meat in this batter and carefully add it to the hot oil and let it cook for 10 minutes per side or until done. Place 4 pieces at a time so you have enough room for turning. Remove from the oil with a skimmer and shake the access. Repeat until no steak and batter are remaining.
Enjoy this dish with gravy. I made a red tomato gravy that is going to be the next post I will do a milk gravy in the future Inshallah.
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