Wife doesnt like to eat fried cubed steak, so ended up with Parmesan and pasta for her. Your oil doesnt have to be deep to fry well!! Chicken fried steak for me, with tots and gravy, and salad went down easy.

Yes sir one of my favorites , Yum

Is that a cast iron pie dish?

Yes, Lodge 9". As Wiley Coyote would say, "My Acme 1000 multi-purpose pan!!"

dry-wet-dry and get it. Looks good Blank.
I have seen guys do it with just a little butter and oil in a pan.
I usually do them in my big 6 gallon fish fryer. Hate the mess inside.

"I no longer fry at home".....Bill Oxner

That would be what they call country fried, that is the method I prefer.

👍👍

I do use the dry-wet-dry method, and then a little oil. The real secret is not have it too deep (shouldn't get on the dry flour top). Heat high enough to cook one side before the bloody juice comes up thru the flour on top, before flipping.

Mmmmmmm gravy!

i have never perfected gravy. my hat is off to those of you who make it.

I used to have trouble with it, took me a few times to perfect the roux and learned don't use water if making brown gravy, use chicken broth. Then with cream gravy use whole milk.

yep, the roux is the key mostly ... about equal parts of flour & oil over medium heat to make a slurry, cook while stirring until desired color (tan, dark tan, orange, dark orange, light chocolate, chocolate, etc.) depending on what type of gravy (or other things) you want to make. Gradually pour in milk for cream gravy (or chicken broth for brown gravy), continue to stir to prevent lumps until thinned. continue to stir and add seasoning (salt, pepper, etc.) ... (I put in a pinch or three of sugar for cream gravy depending on amount cooking ) ... continue stirring until you get close to the thickness you desire (it will continue to cook and thicken a bit once taken off the heat).

my wife likes thinner gravy and I like thicker.

My grandma taught me how to make it with the "leavins" after she pan fried chicken. Man there is nothing better than the crunchy bits of skin and flour that were stuck to the pan in a great peppered cream gravy on some mashed taters. When you run out of taters over bread or biscuits works too...My Grandpa loved bread and gravy!

, yep, same for sausage ... have to scrap the pan while flour is browning to get all that goodness incorporated

Classic!

Love a good CFS, that will warm the belly nicely Obviously Tater Tots are a staple in your house.