*  Exported from  MasterCook  *

                              Gator Bites

Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       - Sue Woodward
                       ***MIAMI SPICE***
  1      pound         Frozen alligator -- thawed, or pork
                       -- loin
    1/4  cup           Lime juice -- fresh
  3      centiliters   Garlic -- minced
                       Salt
                       Pepper
  1      cup           Flour
  1      teaspoon      Cayenne pepper
  1      teaspoon      Chili powder
  2      cups          Vegetable oil -- for frying

Cut the alligator into 1/2" thick steaks and tenderize by pounding with a
meat mallet for a minute or two.  Cut each steak into strips about the size
of your baby finger.  Combine the lime juice, garlic, salt, and pepper in a
mixing bowl.  Add the alligator, making sure it's coated with the marinade.
Marinate the gator in this mixture for 30 mins.  in the frig, turning once
during this time.

Combine the flour, 1 tsp salt, 1 tsp pepper, cayenne, and chili pepper in a
bowl and whisk to mix.

Just before serving, pour the oil to a depth of at least 1" in a small
frying pan or electric skillet, and heat to 350°.  Drain the gator and blot
dry.  Dredge the gator pieces in flour to cover, shaking off the excess.

Fry the gator pieces, turning with a slotted spoon or wire skimmer, until
golden brown, 1 to 2 mins.  total.  Work in several batches, so as not to
crowd the pan.  Drain on paper towels and serve at once.

Author - Steven Raichlen

Posted to RecipeLu by "Robert Ellis" <[email protected]>
on Sep 18, 1998, converted by MC_Buster.

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.