Instructions

• Make the Creole mustard sauce: in a small bowl combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup Creole mustard, 1 tablespoon honey, and 1/8 teaspoon cayenne pepper. Stir until smooth and refrigerate until needed.
• Cut the 1 1/2 pounds cube steak into 1-inch-wide strips (fingers). Season the steak fingers lightly with salt and pepper.
• Set up the dredging stations: - Plate 1: place the first 1/2 cup flour. - Bowl: whisk together the 2 eggs (lightly beaten), 1/3 cup milk, and 1 teaspoon Worcestershire sauce. - Plate 2: combine the second 1/2 cup flour, 1/2 sleeve finely crushed Saltine crackers, 2 teaspoons Cajun seasoning, and 1/2 teaspoon black pepper; mix well.
• Pour about 2 inches of vegetable oil into a Dutch oven (or heavy pot) and heat the oil to 375°F (use a deep-fry thermometer).
• Working in 2 batches to avoid overcrowding, dredge each steak finger in the first 1/2 cup flour, shaking off excess; dip it into the egg mixture, letting excess drip back into the bowl; then coat it fully with the flour–Saltine mixture, pressing gently so the coating adheres.
• Fry the steak fingers in the hot oil until golden brown on both sides and cooked through, about 6–8 minutes per batch, turning as needed for even browning. Monitor the oil temperature and adjust heat to maintain approximately 375°F.
• Transfer cooked steak fingers to a wire rack set over a baking sheet to drain and rest briefly.
• Serve the steak fingers with the refrigerated Creole mustard sauce.