He picked it up, shook off the excess flour, dipped it in water a second time, and then proceeded to dredge it again.
The second dredging required him to constantly press down on the steak with his fingers. This rubbing motion helped the coating form into strands, which would create the familiar fish-scale-like crispy crust after frying.
He was not stingy with the beef tallow, tossing large chunks into the stockpot to melt. Once it was hot enough that a stick poked into it produced a steady stream of bubbles, he gently laid the dredged steak against the surface of the oil and lowered it in.
"S-S-S-SHHHHH"
A swarm of large, golden bubbles rushed forth, instantly submerging the entire steak. The rolling heat carried with it the rich aroma of beef tallow, which began to spread.
Andre never imagined he would see deep-fried food during a wilderness survival challenge—and deep-fried filet mignon, no less. He couldn't help but smile wryly.
