Southern Fried Pork Steak (No Egg Batter)
Juicy pork blade steaks fried in a crispy Cajun‑spiced dry batter—no egg wash needed.
Ingredients
- * 4 pork blade steaks about ¾‑inch thick
- * 1 cup whole milk optional tenderizing soak
- * 2 tsp Tony’s Cajun seasoning divided
- * 1 cup all‑purpose flour
- * 2 Tbsp cornstarch
- * 1 tsp onion powder
- * ½ tsp black pepper
- * ½ tsp salt divided
- * Peanut or canola oil for frying about 1½ cups
Instructions
- # **Optional Soak:** Place steaks in milk 30 min; drain; pat dry.
- # **Season Meat:** Sprinkle steaks with 1 tsp Tony’s, ¼ tsp salt, and pepper. Rest 5 min.
- # **Make Batter:** Combine flour, cornstarch, remaining Tony’s, onion powder, remaining salt in shallow dish.
- # **Dredge:** Press each steak into flour, flip, press again. Shake off excess; rest on rack 10 min.
- # **Heat Oil:** In cast‑iron skillet heat ½‑inch oil to 350 °F.
- # **Fry:** Cook steaks 7–8 min per side until deep golden and 145 °F inside.
- # **Drain & Serve:** Rest on wire rack 5 min; serve hot.
Notes
* **DIY Cajun Seasoning:** 1 tsp paprika, ½ tsp cayenne, ½ tsp garlic powder, ½ tsp salt.
* **Gluten‑Free:** Replace flour with rice flour; keep cornstarch.
* **Nutrition (per steak):** 518 cal, 31 g fat, 26 g carbs, 34 g protein (estimate).
* **Gluten‑Free:** Replace flour with rice flour; keep cornstarch.
* **Nutrition (per steak):** 518 cal, 31 g fat, 26 g carbs, 34 g protein (estimate).