Yield: 1 Servings
|2 pounds||Well trimmed Alligator tenderloin; cut in bite sized pieces|
|\N \N||Dixie Fry|
|\N \N||Cooking oil|
|\N \N||Salt and pepper to taste|
Dust the alligator in the dry Dixie Fry, shake off the excess and deep fry in the cooking oil (use a deep fat frier if you have one). Cook until just golden brown. Serve hot with a Tartar sauce or a red horseradish cocktail type sauce. These are very easy to make but very tasty. Be sure and cut them in bite sized pieces so they wont be tough and will cook quickly. If two pounds is too much use only one pound.
NOTES : Wild Boar can be substituted very nicely in this recipe.
Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.