By Brooke Benham Wright
DIRECTIONS:
– Cut the alligator (the tender tail portions are preferred) into 1-inch cubes and soak in milk in the refrigerator for a few hours.
– Drain milk, then lightly season meat with a Creole seasoning (similar to Cajun seasoning, but a little sweeter and less spicy, plus containing a fair amount of paprika).
– In a separate bowl, add seasoned crispy fish fry breading mix (Louisiana and Everglades fish fry mixes are my favorites). Dip the cubes, coating well with the mixture and then shake off.
– Heat cooking oil in a skillet, add cubes (don’t overcrowd) and fry for a few minutes on each side until golden brown.
– Serve up your bites in the jaws of your alligator’s head for the ultimate presentation,
and enjoy!
