Chislic
Mitchell, South Dakota, USA
South Dakota's best-kept secret, bite sized cubes of lamb (or venison, or beef) deep fried or grilled until crusty on the outside and juicy within, seasoned with nothing more than garlic salt and served on toothpicks with a sleeve of saltine crackers. Brought to the Great Plains by German-Russian immigrants in the 1870s, chislic is practically unknown outside the state, yet inside it, you'll find it at every bar, VFW hall, and county fair. South Dakota declared it the official state 'nosh' in 2018, cementing its status as a hyper-regional treasure.
Ingredients
- 1000 gLamb leg or shoulder (cubed into 1-inch pieces)
- 1 lVegetable oil (for frying)
- 2 tbspGarlic salt
- 1 tspBlack pepper
- 1 sleeveSaltine crackers (for serving)
- 20 pcsToothpicks (for serving)
Directions
- 1
Cut the lamb into uniform 1-inch cubes, trimming excess fat but leaving some for flavor.
- 2
Season the cubes generously with garlic salt and black pepper, tossing to coat evenly.
- 3
Heat oil in a deep fryer or heavy pot to 190°C (375°F).
- 4
Fry the cubes in small batches for 3-4 minutes until the exterior is deeply golden and crispy but the interior remains pink and juicy.
- 5
Drain on paper towels and hit immediately with another dusting of garlic salt while still glistening.
- 6
Spear each cube with a toothpick and pile onto a plate alongside saltine crackers.