I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again.
Freezing them helps keep the batter on - not a totally necessary step, but it does help a lot.
A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.
These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.
I have the original recipe, too. I think I will try the freezing step next time I make them, though. It certainly makes sense. I just wanted to say that no self-respecting Idahoan would eat finger steaks with anything other than fry sauce, which also appears to be a Southern Idaho tradition. After living all over this darn country, I've never gotten it anywhere else.
These were excellent! My family raved about these. I didn't freeze prior to frying we wanted to eat right away. Other than that I followed the reciepe exactly and was impressed. The seasoning was wonderful especially the Montreal steak seasoning. Thanks emmyjay for such a great recipe. I will make these again.
I have to say OMG! I followed the recipe to the letter even freezing them before cooking. It helped keep the coating on when frying. It is just my husband and I So I Fried half the batch and kept the other half frozen to cook another night... Ok I admit it was the next night!Yes they are that good!Thanks for the great recipe!:)
Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt pepper and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.
After partying everyone went to Milo's for something to eat a perfect ending to a Friday or Saturday night! Just today I sent an email to my Brother about this GREAT restaurant and its fantastic product. Devine intervention helped me find this long lost treat tonight and I plan to share it with my wife tomorrow. NOTHING compares to this recipe!
I've tried the recipe as-is a few times and it is REALLY good but time consuming. I had a hectic family day and knew dinner was going to have to be fast and on the fly so I took a chance on speeding it up. I doubled the recipe and "made" buttermilk by adding 1 Tb of white vinegar for each cup of milk and let it sit for 10 min before adding it to the recipe. (You can also use lemon juice.) I put every single ingredient except the meat in a large bowl and beat the tar out of it until it was a thick batter and free of lumps - like pancake batter. It required a little more flour to accomplish this so I added more spices to compensate. I cut up the meat tossed it in the batter mixed it to coat then covered it and threw it in the fridge for the afternoon. When I got home I heated up the Fry Daddy and mixed the meat/batter again. WARNING - using the frying basket did not work for me at all!! The batter oozed into the drain holes and the meat stuck to the bottom of the basket. I could not get it off until the basket cooled and I could safely take a fork to it and break the meat/batter apart. However removing the fry basket and putting the battered meat directly into the Fry Daddy worked like a charm! It took a little longer than 5 minutes per batch to get that beautiful brown coating but it was so worth it! The kids were waiting in line by the fryer because they were eating them faster than I could cook them!! Thank you so much for the great recipe!
