If y’all never tried it fried with the seasoned Louisiana Fish Fry, y’all need to. It takes it to a whole new level. Just be careful not to over season the backstrap. The mix has plenty of salt in it.

Marinate in Dales and Buttermilk for a few hours take out drop in flour and fry hard to beat "scabs"

Warm up the oil to where that stuff sizzles and turns brown within 2.5 minutes of sitting on one side. Flip it, brown that side and eat it as soon as your tongue can handle it. I either marinade in 1 part buttermilk to 1 part low sodium dales for 24 hours, batter in flour and fry, or mix in several tablespoons of crackergirl original spicey seasoning with my flour and fry. Never had an issue with the batter not sticking. Don’t overcook it. You want it in and out if that oil as quickly as possible to leave the middle no more done than medium.

you making me hungry dales and buttermilk for me. I may go lay out some

I use buttermilk but I have fried it 100 times with nothing but seasoned flour.
I put my flour in a gal zip lok bag and taste it, then start putting the cube steak in the flour bag. Shake it up and fry in hot grease.
I always lay mine out the day before, rinse it really good, squeeze it out then marinade it a little low sodium dales or watered down moores.
Only flip it once with a fork

👍

Yep, and also if you use one of the battering plastic shakers or at least a zip lok so you can shake it around really good helps...better than just patting it in the flour mix.

2 cups flour
2 1/2 teaspoon salt
2 teaspoon pepper
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Marinade in buttermilk for 12 hours. You can also use an egg if you like to help in the adhesion. Usually 3-4 minutes per side when your grease is hot.

Put some flour in your egg wash also helps.

Season meat
Dip in flour
Dip in egg/butter milk
Dip in flour again
Drop in hot grease
Enjoy