Alligator Bites Recipes

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.

ALLIGATOR BITES

Steps:

• Add the Hot Sauce, olive oil, garlic, Roasted Chicken Base and onion powder to a small bowl and mix together. Add the alligator tails and toss to coat, set aside.
• Heat the oil in a medium size saucepot and heat to 375°F.
• Add the Breading/Batter Mix to a shallow bowl. Add the eggs and water to a separate shallow bowl.
• Add the alligator tails to the egg mixture and toss to coat. Dredge each piece in the Breading/Batter Mix and add to the oil. Fry for 1 - 2 minutes or until crisp. Remove the fried alligator to a plate lined with paper towels.
• Serve immediately.

DEEZ AIN'T GATOR BITES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
• For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
• Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
• Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
• For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
• For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
• Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
• Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
• Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
• In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
• In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.

ALLIGATOR FRITTERS

Steps:

• Cook gator in olive oil in a pan until cooked through; chill meat thoroughly.
• Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals.
• Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side.
• Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer.
• Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl.

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.