ACE CHAMPION
A tasty recipe for Fried Alligator, cajun-style! Try this recipe featuring alligator that has been marinated in cajun seasonings, battered in buttermilk and seasoned flour and then fried until golden. So delicious! Want to see how it's done? We have the video right here!
Provided by By Ace Champion | June 16, 2017 12:52 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- 1 Pat the alligator meat dry. Place the alligator in a medium bowl and season with the cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and allow marinating for at least 10 minutes at room temperature. 2 Remove the alligator from the dry spices. 3 Heat vegetable shortening in a large cast-iron skillet until it registers 350°F (176°C) or use a recommended electric deep fryer. 4 In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with some cajun seasoning as well. 5 Dip the alligator in the flour and shake off. Then add into the buttermilk mixture and shake off. Then back into the flour and shake off. Repeat the process until all is done. 6 When the oil is ready, add the alligator pieces to the skillet in batches, shaking off any excess flour before adding them to the oil and being careful not to overcrowd the skillet. Start with the larger pieces. 7 Cook the alligator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the alligator to a plate lined with paper towels. Repeat the process until all the Alligator is cooked.
SPICY FRIED FISH BALLS
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield About 40 fish balls
Number Of Ingredients 19
Steps:
- To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
SPICY DEEP FRIED GATOR BALLS
No, these are not aligator testiciles but rather gator meat fashioned into a ball and deep fried. I had to go to a cajun specialty market to find the aligator
Provided by GingerlyJ
Categories Wild Game
Time 15m
Yield 24 balls, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix everything but cornmeal and oil together.
- heat oil.
- shape into balls.
- roll balls in cornmeal until coated.
- fry in oil until golden brown.
- drain on paper towels.
Nutrition Facts : Calories 900.7, Fat 83.5, SaturatedFat 14.2, Cholesterol 23.2, Sodium 1038.3, Carbohydrate 35.8, Fiber 3.5, Sugar 2.3, Protein 5.4
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)
From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the garlic mixture in a small bowl.
- Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
- In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
- Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
- When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
- Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
- Serve.
Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4
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