LOUISIANA ALLIGATOR AT ITS BEST

[blackcrowheart]

LOUISIANA ALLIGATOR AT ITS BEST
You will need 2 cast iron fryers (to hold heat), for best results, to
prepare this delicious meal.
When alligator is frozen, take from freezer 12 hours before. Place the
amount to be used in a large covered bowl or pan. Cover with milk while thawing
out. (It will also tenderize the meat and take the wild taste out at the same
time.) When completely thawed, separate the pieces. Drain.
Add 1 cup fresh milk, mixing with enough Italian salad dressing to cover
meat. Make sure all pieces are soaked. Let stand about 2 to 3 hours.
Remove from the liquid. Sprinkle heavily with meat tenderizer. Salt and
pepper to taste. Roll in Chic Fry. Place in 1/2 inch oil (your choice) and cover.
Let fry about 15 minutes, turning only once. Have deep fryer with about 4
inches of hot oil. (Add a 1/2 cup Papaia olive oil to cut down on cholesterol
and add zest while frying.)
Remove pieces from fryer, drop one piece at a time into the hot oil. After
about 2 minutes, the pieces will brown completely. Drain on paper towel.
If the meat is not frozen, soak in milk before the salad dressing which
really changes the wild taste.
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CRUNCHY FRIED ALLIGATOR
Alligator meat, cut into bite-size pieces
Peanut oil or other oil for frying
Batter
CRUNCH BATTER:
Mix: 1 1/2 tsp. salt, 1/2 tsp. Tabasco & 1/2 c. milk Bread crumbs or corn
meal Flour
Dip the meat in batter and fry until brown. Allow 1/3 pound of meat per
serving.
Tip: Dip the meat in the milk and then into flour. Dip again into milk and
then into bread crumbs or corn meal.

FRIED ALLIGATOR
Alligator meat, cut into bite-size pieces
Peanut oil or other oil for frying
Batter
CRUNCH BATTER:
Mix: 1 1/2 tsp. salt, 1/2 tsp. Tabasco & 1/2 c. milk Bread crumbs or corn
meal Flour
Dip the meat in batter and fry until brown. Allow 1/3 pound of meat per
serving.
Tip: Dip the meat in the milk and then into flour. Dip again into milk and
then into bread crumbs or corn meal.