PORK FRIES RECIPE | ALLRECIPES
Thin strips of seasoned pork tenderloin with a panko crust are fried up, crisp and delicious, and served with your favorite dipping sauces.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Total Time 37 minutes
Prep Time 25 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.
- Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.
- Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.
- Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.
Nutrition Facts : Calories 457.8 calories, CarbohydrateContent 62.4 g, CholesterolContent 251.3 mg, FatContent 12.3 g, FiberContent 1.8 g, ProteinContent 37.4 g, SaturatedFatContent 3.1 g, SodiumContent 595.7 mg, SugarContent 0.4 g
ROCKY MOUNTAIN OYSTERS RECIPE - DEEP-FRIED.FOOD.COM
These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.
Total Time 1 hours 50 minutes
Prep Time 1 hours 30 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- Parboil, drain and rinse.
- Let cool and slice each oyster into 1/4 inch thick ovals.
- Sprinkle salt and pepper on both sides of sliced oyster to taste.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk.
- Roll again into flour mixture.
- Dip into wine.
- (repeat the procedure for a thicker crust).
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce if desired.
Nutrition Facts : Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9
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