Steakfingers Thompson

Take ground beef (I usually add pepper) and flatten on a cookie sheet until approximately 1/4 inch thick. Cut into strips about 2 inches wide and 4 inches long. Freeze on cookie sheet. ( 6 to 7 hours )

Step 1: Mix the flour, cornmeal, salt and baking soda. Stir in the egg and buttermilk (Tabasco is good too!). Mix well to form the batter.

Step 2: When ready to cook, remove the meat from the freezer and carefully break into strips. Then roll frozen strips in flour.

Step 3: Next, dip the strips in the batter to coat.

Step 4: If you have a deep fryer, fry at 375 to 400 degrees until golden brown. Or fry in deep frying pan with enough oil to reach half way up strip. Turn to cook the other side.

Step 5: Serve warm plated with a good salad or veggie

Step 6: Note: Any of your favorite seasonings can be added to the meat and/or the batter. Freeze the meat in strips and save for latter meals. Just make the batter and fry when ready.