Thanks Irish, I just keep it simple, give them a milk and egg wash, dip in flour and let them sit a while to absorb the flour. I like to season the flour with garlic and onion powder and then a cajun seasoning for the salt and a little heat.

I cooked these in a skillet but really prefer them in my bigger bayou classic frier. We don't eat a ton of fried food anymore so the big frier has been stored away. My oldest is headed back to college tomorrow and his favorite meal is fried deer meat, so I felt obliged. It was pretty good, although it was starting to get a little age on it smile

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