So I just attempted to fry the backstrap for the second time. Biggest problem I have is what ever I use to bread (panko, flour, etc,) doesn't stick well as the cooking process moves along and I need to flip. Basically, I end up pan-frying the nake strap with all the breading crumbling up in the pan. What's the secret?

Oil is not hot enough and you need to use something to make the breading stick. Mustard or egg wash works great. I just use the mustard.

I don’t use breading. I fry it in butter till it’s a little less than medium. It’s out of this world.

You want to put it in there hot as marshmud said. Then don’t ever flip it till it’s brown kind of tilt your spatula a little metal preferably and work it under . If it comes apart you ain’t hot enough or flipping it to quick. And don’t overcook it or slice it to thick

I like it that way too. Maybe throw on a few bell peppers and onions

If you pound it out and dip it in an egg/beer wash and coat it with a seasoned flour or chicken coating you'll be happy.


Venison Schnitzel served with some pickled red cabbage, fried potatoes, and spaetzle. I might have to thaw some meat out.

Egg wash

I slice mine thin 1/4” or so and soak in milk for 20-30 minutes. Remove and drop in zatarans or seasoned flour and drop in a deep fryer. Way easier.

Thanks, the oil temp is definitely part of the problem. I like the other ideas too,

I’ve fried everything from cubed steak to thick cut tenderloins and have never used a wash or had trouble with the flour coming off when frying. I wait until my grease is hot enough to start frying and I turn mine with a fork.

X2

Flour then egg then flour. Pretty universal step in preparation of things that are to be fried.

Egg blended in some milk to dip the medallions in before throwing them in a bag of all purpose flour.

I've never used any kind of wash or had trouble getting my flour to stick. All I do is marinade it in either Dale's or w-sauce for about 30 minutes and take it straight out of the marinade and toss it in flour and drop it in the grease for about 2-3 minutes and take it out. Forgot to mention I lay it out and cut it about 3/8 of an inch thick.

Do above, put on wax paper on cookie sheet then place in freezer for thirty minutes. You ever seen a frozen battered meat or French fry item say thaw before frying? Google top secret recipes, Shoney’s country fried steak for the perfect blackstrap recipe

Ditto.

I cut mine thick, pound it with a hammer, salt pepper garlic, flour and fry. Flip it with a fork when the blood just starts to come up. Me careful not to over cook.

I think you just use a marinade wash 😂

Durn boy…dunkit in a egg

Kentucky legend season flour 1 box
1 teaspoon of creole seasoning
1/2 teaspoon of garlic
Mix throughly

Place tenderloin in buttermilk for 8-12 hours

Heat oil to 350F in a black skillet to come atleast half way up on the tenderloin it’s better if it doesn’t completely cover.

Fork tenderloin and hang to let buttermilk drain I drag mine up
The side of the bowel to reduce how wet it is lay flat in seasons flour
Cover and press hard to coat
Set aside until the batter starts wicking through 2-3 minutes then batter again.

Carefully lay into hot oil let it cook until 1/2 way done the goal is to turn once.

This works the best at keeping the batter stuck for me. Also, cutting larger tenderloin like pork loins in half seems to help the batter stay on the round verses oval shape helps. Also the tenderized pork cutlets are awesome to fry

Egg wash or buttermilk - buttermilk actually helps tenderize too and is my go to on fried. Be sure to season flour - greese hot