Fried Goat ©2022. All Rights Reserved
Garlic Goat Fried Goat
- 2 teaspoons garlic powder, or to taste
- 1 teaspoon ground black pepper
- 1/2 cup seasoned bread crumbs
- 1 skinless, boneless goat tenderloin
- 1 cup oil for frying, or as needed
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the goat into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry goat in the hot oil for about 5 minutes per side, or until the goat is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Buttermilk Fried Goat
- 3 lbs. of goat, cut into pieces
- 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cayenne pepper
- 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Soak goat overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.
Drain in colander, leaving some herbs on goat. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
Place goat pieces in bag with flour and shake until thoroughly coated. Add goat to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the goat, but not so high as it burns the goat. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
Use tongs to remove goat from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
Southern Fried Goat
- 2 1/2 cups all-purpose flour
Rinse goat; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
Dip a goat piece in the milk mixture; let excess drip off into bowl.
Put a few goat pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining goat pieces.
Heat oil to 350°. Fry goat, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.
Fried Goat Nuggets
- vegetable oil for deep frying
- 1/3 cup all-purpose flour
Cut goat into nugget-size pieces, about 1x1/2-inch. Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°. Mix flour with salt in a small bowl. Mix vinegar with baking soda.
Add vinegar mixture and water to the flour mixture; beat until smooth. Dip goat pieces into batter; allow excess batter to drip off into the bowl. Fry goat nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.
Serve with Sweet and Sour Sauce or Honey Mustard Sauce. Goat nuggets recipe serves 4.
Bulgarian Goat Fingers
- 2/3 cup Bisquick baking mix
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon garlic salt or garlic powder
- 3 tablespoons butter or margarine, melted
Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray. In 1 gal plastic resealable food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Cut goat into strips (2-3 inches in length). Dip half the goat strips into egg; place in bag of Bisquick mixture.
Seal bag; shake to coat. Place goat fingers on cookie sheet. Repeat using remaining goat. Drizzle butter over goat.
Bake 12-14, turning halfway through bake time with pancake turner, until no longer pink in center.
To freeze: Coat goat in mixture. Lay flat on a baking sheet and freeze until firm.
To serve: from frozen, bake at 350 15-20 minutes per side.
Goat on a Stick
- 2 lbs. goat - cut into cubes
- 1 medium green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cups cauliflower florets
- 4 dill pickles, cut into 1 inch slices
- 1 (8 ounce) package tempura mix
Thread skewer sticks with pieces of onion, red and green bell pepper, cauliflower and dill pickle, alternating with cubes of goat.
Prepare tempura mix according to package directions. Transfer to a long dish for dipping skewers into. Heat 1 inch of oil in a large heavy skillet to 365 degrees F (180 degrees C).
Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5 to 8 minutes on each side, or until golden.
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Stir Fried Goat & Vegetables
- 2 tbsp. chunky peanut butter
- 2 tbsp. low sodium soy sauce
- 1 teaspoon chile paste w/garlic
- 1 tbsp. dar sesame oil, divided
- 1/2 cup sliced green onions
- 2 teaspoons grated peeled ginger
- 1 pound skinned boned goat cut into 1/4" wide strips
- 4 cups thinly sliced bok choy
- 1 cup thinly sliced red bell pepper
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 tbsp. chopped unsalted, dry roasted peanuts
Combine first 6 ingrediants in a bowl, stirring with a whisk. Set aside.
Heat 2 teasp. oil in skillet or wok over med-high heat. Add onions, ginger, and garlic; stir fry 2 min. Add goat; stir fry 5 min. Remove goat mix from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir fry 3 minutes. Add goat mix and peanut butter mix to pan; stir fry 2 minutes. Serve over rice and sprinkle with peanuts.
406 calories and 11.5 grams fat
Fried Goat Sandwich
- 1/2 cup all-purpose flour
- 4 white sandwich rolls, cut lengthwise
Combine the flour, cayenne, salt, and pepper; place on a plate. Pour the buttermilk into a shallow dish.
Melt the shortening in a large heavy skillet over medium-high heat. Meanwhile, dredge the goat pieces in the flour mixture, then buttermilk, then flour again.
Fry the goat over medium heat until the underside is golden, about 8 minutes. Turn the pieces over and cook until no longer pink inside, another 7 minutes. The juices should run clear when the goat poked with a knife.
Line a plate with paper towels; remove the goat and drain briefly on the paper towels. Spread mayonnaise on rolls, top with goat, tomato, and lettuce. Makes 4 sandwiches.
The fried goat is best when served immediately. Reheated, it will be less crispy and not as juicy inside.
- 1 to 1 1/2 pounds goat, boneless
- zest and juice of 1 lemon
- 1/4 cup fine dry bread crumbs
- 1/4 cup fine cracker crumbs
Trim excess fat from steak; pound to 1/4-inch thickness. Cut goat into serving size pieces. Whisk eggs with lemon zest, and juice, salt, and pepper. Combine bread crumbs and cracker crumbs. Dip steak into egg mixture; dredge in crumb mixture. Cook goat in a heavy skillet in hot oil until browned and cooked through, turning once.
- 2 tablespoons heavy cream
- 5 teaspoons Essence, recipe follows
- 2 cups plain bread crumbs
- 1 pound small goat pieces
- 6 cups vegetable oil, for frying
- Lemon wedges, for garnish
In a medium-sized, non-reactive bowl, combine the eggs, heavy cream, and 2 teaspoons of the Essence. Whisk well to combine. In a separate bowl, blend the bread crumbs with the remaining 3 teaspoons of the Essence.
Set a 1-gallon stockpot over medium-high heat, add the vegetable oil, and preheat the oil to 360 degrees F.
To bread the goat, take about 1/3 or 1/4 of the goat and toss in the egg mixture. Let the goat sit in the marinade for up to 5 minutes. Remove and place in the bread crumb mixture. Toss well to evenly coat the goat, and use a coarse sieve to sift the excess bread crumbs off into another clean bowl. Repeat the process 2 more times with the remaining goat and breading.
Place the breaded goat in the hot oil in batches, and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the goat from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the goat hot and garnish with lemon wedges.