Chicken-Fried Beef Steaks

Cook Time 1 hour

Servings 4

Ingredients

4 x thin minute steaks (approx. 800g and 0.6 mm thick), pounded to thin out

¾ cup cornflour

1 egg

1 cup buttermilk

2 cups plain flour

2 tsp salt

1 tsp smoked paprika

1/2 tsp chilli powder

1 tsp garlic powder

1 tsp onion powder

1 tsp baking powder

Vegetable oil, for frying

250ml beef stock

1 tbs worcestershire sauce

Salt

Fennel Salad

1 small fennel, thinly shaved and iced

1 carrot, julienned

½ bunch dill, finely chopped

Juice of 1 lemon

½ tbsp buttermilk (optional)

2 tbsp extra virgin olive oil

1 tsp caster sugar

Salt, to taste

Method

In three shallow bowls assemble the batter station. In one bowl, place cornflour, in the second whisk the egg and buttermilk and in the third bowl, place the flour, salt, paprika, chilli, garlic, onion and baking powder. Mix well.

Take one steak at a time and coat all sides in cornflour, shake off the excess, and then dip evenly in egg mixture. Press the steak into the spiced flour and set aside on a tray ready for frying. Repeat with all remaining steaks.

In a large pan on medium-high heat, heat the vegetable oil (about 1 cm depth of oil). Fry steaks, in batches of two for 2 - 3 minutes on both sides or until golden brown.

Transfer to a paper towel-lined tray and season with salt while hot. Drain oil from the pan, leaving one tablespoon. Add a tablespoon of the leftover spiced flour. Little by little whisk in the beef stock to form a thick gravy. Add Worcestershire sauce and remove off the heat.

For the fennel salad, toss all the ingredients in a large bowl and season to taste.

To serve, plate up the chicken-fried steaks with sauce and the fennel slaw on the side.