1 (2 lb.) round steak, 1/2-inch thick
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. freshly-ground black pepper
3/4 tsp. salt
1 1/2 c. buttermilk
1 egg
1 tbsp. Tabasco or other hot pepper sauce
2 garlic cloves, minced
vegetable shortening

Cut steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together the baking powder and baking soda, pepper and salt, and mix in the buttermilk, egg, Tabasco and garlic. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.

Add enough shortening to a deep cast iron skillet or Dutch oven to deep fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325°F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown.

Serve steaks hot with mashed potatoes and your favorite gravy.