deep fried steaks

Does anyone have a special way of doing this or know how to do it. I watched a TV show once where a guy went around and did this for parties and get togethers. He was from Alberta and had a large tub with oil in it to deep fry the steaks.He put about 5 or 6 steaks on a pitch fork and dipped them into the hot oil. I would like to try this for a texas style party for my wifes 50th birthday bash. Any recipes or tips would be of great help.

Chicken fried is all I've done and that's usually just to a well tenderized round steak or occasionally some venison backstraps.

To make an elaborate party feature here is a suggestion.When I was on the road,I played a steak house,called The Flamingo,on the line Sioux City,Neb to Sioux City Iowa,Steak house was in Nebraska.Was introduce to the owner Via agent,and his comment to me was (when I learned that Ike Cole), the previous act that he had fired because in his words " that n- word didn"t smile enough."Took us thru a tour of the kitchen where there was to big cast iron cauldrons fill with melted resin, one color Ruby Red, One Chocolate Brown. On the tray next to each cauldron, was washed and dried #1 Idaho Potatoes,(Uncooked) Another tray on the left was a cauldron, filled with crushed rock salt.The potatoes were lowered into the vats of resin with large (what looked like) ice cube tongs. Potatoes were cooked in resin for approx 4 minutes and brought out rolled in crystal salt,split with saw,and buttered inside,and served on a platter with a steak.Looked like potatoes were diamond encrusted.Good tasting,and very attractive meal.Have never seen that process since,must be to expensive to do.Would make a very impressive setting. Thought it"d be a interesting story and something to consider if you truly want to impress your guests.I don"t have anyone to impress.LOL
Regards, LOU

GOOGLE "pitchfork fondue".

There used to be a guy who traveled around this area doing this at events and gatherings... don't know if he still does or not.
ONE way to do it...

i remember a yankee gal i dated one time...took her to a cafe that specialized in chicken fried steaks and she couldnt figure out what the steak knife was for lmffao

we wrapped it in Aluminum foil & dropped it in the deep fryer for about 5 minutes.

They call that pitchfork fondue in this area

For extra taste,use a manure fork maybe? lol.

Several years ago, they did it at our local VFW.

They put the steaks on a pitch fork quite a few at a time and held them in hot oil. It was some feller that came through the area. That's all I remember, except the steaks were delicious.

Thanks for the info. I tried a small steak in our small deep fryer to sample the steak, first one no seasoning and it took 2 minutes and fifteen seconds and I rubbed some staek spice on the second piece and did the same thing. It turned out medium well and tender and good tasting.they were called sirlion grilling steaks.They were about 6 ounces.Going to serve with baked potatoes and baked beans and homemade bread. and some kind on coleslaw homemade apple pie,Beer and Margaritas.Anyone up in Ontario in mid May stop by. thanks again.If anyone else has some more ideas please let me know.