I've made these several times and I'm happy with them every time I make them. Thanks for sharing your recipe and your methodology. And a good job with the explanation of how you did it and the whole method all the way through. Thank you once again they're great.
Wow great channel been binge watching the whole channel. Really a hidden gem of a real person passing on experience gathered over many year. KEEP UP THE GREAT JOB JOHN.
We had a restaurant called Sandy's years ago who made a great tenderloin sandwich and used tartar sauce. I worked about a block away, so on payday that was my treat yourself meal. (Oh, with fries and cole slaw...)
@@JohnEatsCheap I was born in Elwood Indiana, had these once a week at the East Star Inn. I'm now in the south west, and Yes, no one knows what I'm talking about when I hunted for them all over the US. Thank you for telling me how to make them. So many people on U-tube want to spice them up. Yours is the way I remember them Thank You.!!!
It isn’t much, maybe a tablespoon. It thins out the eggs and helps the breading stick. Do you have a different method that works for you? Thanks for watching!
@@JohnEatsCheap yes John, use either milk or buttermilk in with your egg wash mixture buddy. It will make a huge difference!! But instead of using just a tablespoon, increase that up to 1/4-1/2 cup of either Whole milk or Buttermilk. Everything else you’ve done in your video will remain exactly the same tho. It will make a difference buddy, other than that tho, you did an absolutely perfect job frying those up, they turned out just as good as any restaurant in Iowa or Indiana could ever think about turning out!!
Развлечения
I've made these several times and I'm happy with them every time I make them. Thanks for sharing your recipe and your methodology. And a good job with the explanation of how you did it and the whole method all the way through. Thank you once again they're great.
You are welcome!
The best you are the man. Bar none. Thank you very much for the insight on how to do this the right way.
Love the recipe! I just made these and they turned out great. The meat was so tender and juicy, I will be using this recipe again. Thank you!
From Knoxville. We love Northcote! Making these tonight.
Wow great channel been binge watching the whole channel. Really a hidden gem of a real person passing on experience gathered over many year. KEEP UP THE GREAT JOB JOHN.
Thanks for watching!!
Love this video, definitely trying this soon. Thank you sir!
Hey awesome!
Thank you for the video!
Lived in Ia 5 years! In Burlington! I work with your sis in law…Paula!!! I’m making these….missing me a good tenderloin!!!
I love ketsup on mine,
It came out so golden brown and crispy. Looks so good. Lots of great spices in the batter. Looks delicious. very juicy and tender I bet.
Northcote meats in Melcher-Dallas is Great! Good frozen tenderloins ready to cook at a great price.
Lots of other good meat stuff, too.
I’m a regular at Northcote! Tenderloins & breaded gizzards!
The Spot, in Sidney, Ohio, makes an amazing breaded pork tenderloin sandwich. We eat the same way pickle mustard and onion. Yours looks great!!
First time I've seen that technique and I love it. I do like mine on the thicker side but I'd definitely be happy with yours.
We had a restaurant called Sandy's years ago who made a great tenderloin sandwich and used tartar sauce. I worked about a block away, so on payday that was my treat yourself meal. (Oh, with fries and cole slaw...)
Awesome
I’ve never seen them made like this before. Looks good though.
Remember a double tenderloin dressed for 199
I am 80 and eat tenderloins in Adela
what temperature should the oil be?
350 degrees Fahrenheit. Thanks for watching!
@@JohnEatsCheap Thank you! Im so excited to make this recipe
@@JohnEatsCheap I was born in Elwood Indiana, had these once a week at the East Star Inn. I'm now in the south west, and Yes, no one knows what I'm talking about when I hunted for them all over the US. Thank you for telling me how to make them. So many people on U-tube want to spice them up. Yours is the way I remember them Thank You.!!!
I like thick ones a lot better
me tooooooo!
Egg and water? Really.......... ?? 👎
It isn’t much, maybe a tablespoon. It thins out the eggs and helps the breading stick. Do you have a different method that works for you? Thanks for watching!
@@JohnEatsCheap yes John, use either milk or buttermilk in with your egg wash mixture buddy. It will make a huge difference!! But instead of using just a tablespoon, increase that up to 1/4-1/2 cup of either Whole milk or Buttermilk.
Everything else you’ve done in your video will remain exactly the same tho. It will make a difference buddy, other than that tho, you did an absolutely perfect job frying those up, they turned out just as good as any restaurant in Iowa or Indiana could ever think about turning out!!
How about you roll it out first?