Alligator Tempura. No, seriously!

 

Now and then, we serve alligator here at Alligator Hall. I mean, it’s almost a requisite of living here. I might add, however, that generally it’s more of a novelty than anything. But quite frankly, when it comes down to it, each time I serve it we’re all surprised at what a big hit it is. If done right, alligator can be very tasty.

 

 

So, if you happen to get some alligator, here’s a very cool way to serve it.  (Oh, for those a little less adventuresome, you can do this with chicken too….!)

 

  • 1 1/2 lbs of alligator tail meat – cut into cubes (be sure your alligator has been carefully cut to remove all the tough stuff. It’s quite obvious what’s tough if you’re the one doing the cutting.)

  • OR….

  • 4 boneless, skinless chicken breasts cut into cubes
  • 1 onion, quartered
  • 1 red bell pepper, sliced
  • 4 dill pickles, cut into 1 inch slices
  • 1 (8 ounce) package tempura mix
  • 1 quart peanut oil for frying
  • 2 cups of buttermilk
  • 2 tsp seasoned salt

 

Directions

  1. Combine buttermilk and seasoned salt to create your marinade. Marinade your alligator in the salted buttermilk for 2-3 hours.
  2. Pat dry the alligator and begin your skewering.
  3. Thread skewer sticks with pieces of onion, red bell pepper, dill pickle, alternating with cubes of alligator.
  4. Prepare tempura mix according to package directions. Transfer to a long dish for dipping skewers into. Heat 1 inch of oil in a large heavy skillet to 365 degrees F (180 degrees C).
  5. Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5 to 8 minutes on each side, or until golden. The quicker the alligator cooks, the more tender it is!

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