1/4 tsp. salt
1/4 tsp. pepper
4 (4 oz.) cube steaks
38 saltine crackers, crushed
1 1/4 c. all-purpose flour, divided
1/2 tsp. baking powder
2 tsp. salt, divided
1 1/2 tsp. ground black pepper, divided
1/2 tsp. ground red pepper
4 3/4 c. milk
2 eggs
3 1/2 c. peanut oil
garnish: chopped fresh parsley

Sprinkle salt and pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture and dredge in cracker mixture again. Pour oil into a 12-inch skillet; heat to 360°F. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225°F oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper and 4 cups milk. Pour mixture into reserved drippings in skillet. Cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.