Today's Case:
Blalock Smoked Tuna Dip & Lambert's Chicken Fried Steak
Subject: Gulf Shores recipes
From: Franzeya
To: Phaedrus
Date: 7/19/2026, 7:46 AM
On 7/19/2026 2:32 AM, Franzeya wrote:
Hello my name is Franzeya and I would love to have the recipe for the chicken fried steak
and the gravy with it from Lamberts cafe in Foley Alabama. My family found this place
while on vacation and no other restaurant compares to the chicken fried steak at Lamberts.
We also love the smoked tuna dip from Blalocks seafood and speciality in Gulf Shores Alabama.
Thanks in advance!
Thanks,
Hello Franzeya,
No actual recipe traceable to these restaurants is available.
Below are copycats created by the Gemini artificial intelligence from the clues that it could find online. They should be good and they are all that I could find.
Phaed
While Lambert's Cafe guard their specific proprietary recipes as trade secrets,
their legendary country cooking relies on classic, un-fancied Southern methods.
According to servers and dedicated copycat recreationists, the key to their fork-tender
Country Fried Round Steak is a double-dredge coating and frying in small batches.
Gulf Shores Chicken Fried Steak Like Lambert's
Ingredients:
4 pieces beef eye of round steak, pounded extra thin with a spiked meat mallet
2 cups all-purpose flour
1-1/2 cups whole buttermilk
1 large egg
2 teaspoons baking powder (the secret to the puffy crust)
1 teaspoon baking soda
1 tablespoon seasoned salt (like Lawry's)
2 teaspoons coarse black pepper
Clean lard or vegetable shortening for deep-pan frying
For the White Gravy:
1\4 cup of the leftover pan frying fat
1\3 cup of your seasoned flour mixture
3 cups whole milk
Cracked black pepper and salt to taste
Directions:
Prep the meat: Heavy pounding is essential. Crush the round steaks until flat and
completely tenderized. Pat dry.
The wash & flour: Whisk the buttermilk and egg together in a bowl. In a separate
wide bowl, mix the flour, baking powder, baking soda, seasoned salt, and pepper.
Double dredge: Press the steak firmly into the flour, submerge it fully into the
buttermilk mixture, and press it right back into the flour for a solid, thick coating.
Rest on a wire rack for 10 minutes so the batter sets.
Fry hot: Melt enough lard or shortening in a deep skillet to hit 1\2 inch. Heat to 350°F.
Fry the steaks for about 4 minutes per side until puffed and deep golden brown.
Set on a wire rack to drain.
Whip the gravy: Leave 1/4 cup of hot fat and the crispy pan bits in the skillet.
Whisk in the seasoned flour and cook for 2 minutes. Gradually pour in the whole
milk while whisking aggressively. Simmer until thick, then season heavily with
black pepper.
Serve: Place your steaks on a plate and pour a generous amount of hot gravy right over the top.
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While local spots like Blalock Seafood & Specialty Market guard the exact measurements
of their famous smoked tuna dip, the secret to achieving that authentic Gulf Shores flavor
comes down to using premium smoked tuna, quality mayonnaise, cream cheese, and a
splash of liquid smoke.
Gulf Shores Smoked Tuna Dip
Ingredients
Smoked Tuna: 8 oz of fresh smoked tuna (flaked) or high-quality smoked white albacore tuna
Cream Cheese: 4 oz (half a block) of cream cheese, softened to room temperature
Mayonnaise: 1/4 to 1/2 cup of good quality mayonnaise (like Duke's)
Liquid Smoke: 4 to 5 drops (or about 1/4 teaspoon)
Worcestershire Sauce: 1 teaspoon
Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a dash of smoked paprika
Citrus & Heat: 1 teaspoon fresh lemon juice and 1 to 2 dashes of your favorite hot sauce
(like Tabasco or Crystal)
Garnish: Finely chopped green onions or fresh chives
Instructions
Blend the base: In a large bowl using an electric hand mixer, whip the softened
cream cheese and mayonnaise together until smooth and creamy.
Add the flavor: Add the liquid smoke, Worcestershire sauce, lemon juice, hot sauce,
garlic powder, onion powder, and paprika into the mixture. Mix thoroughly.
Fold in the tuna: Gently fold the flaked smoked tuna into the creamy base using a spatula.
Tip: Be careful not to over-mix so you can keep some of the nice, rustic texture of the tuna.
Chill: Cover the bowl tightly and place it in the refrigerator for at least 1 to 2 hours.
This lets the smoky flavors blend together perfectly.
Serve: Garnish with green onions and serve cold with heavy, salty crackers like
Club crackers, pita chips, or fried flour tortillas!
