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1
Combine equal parts of plain bread crumbs and flour in a small bowl.
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2
Dip the alligator meat in the flour mixture and set the pieces aside.
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3
In a large skillet, heat the oil over medium-high heat.
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4
Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned.
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5
When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate.
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6
Immediately add salt and freshly ground pepper to taste.
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7
Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
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8
A viewer, who may not be a professional cook, provided this recipe.
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9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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10
1 clove garlic
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11
1 green onion
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12
1 white onion
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13
4 egg yolks
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14
1 lemon, juiced
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15
1/2 cup vegetable oil
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16
Salt and pepper
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17
Hot taste pepper sauce, to taste
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18
In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined.
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19
Add the egg yolks and lemon juice, and pulse again until blended.
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20
Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies.
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21
When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste.
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22
Serve as a dipping sauce for the Fried Alligator.
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23
2 tablespoons olive oil
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24
2 tablespoons butter
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25
1 onion, chopped
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26
1 shallot, finely diced
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27
1 clove garlic, minced
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28
8 to 10 pieces alligator meat
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29
1 can whole peeled tomatoes
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30
1/4 cup chopped fresh parsley leaves
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31
1 lemon, juiced
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32
Kalamata olives, chopped
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33
Salt and pepper
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34
Combine the olive oil and butter in a large skillet over medium-high heat.
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35
When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes.
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36
Add the garlic, and then add the alligator meat.
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37
Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning.
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38
Add the tomatoes, parsley, lemon juice, and olives to the pan.
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39
Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes.
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40
Add salt and pepper, to taste.
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41
8 to 10 pieces alligator meat
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42
2 tablespoons olive oil
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43
4 tablespoons butter, plus an additional 1 to 2 tablespoons for thickening sauce
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44
1 large shallot, chopped
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45
1 cup chicken stock
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46
2 tablespoons all-purpose flour
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47
2 tablespoons capers
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48
2 lemons, juiced, plus additional wedges for garnish
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49
Pound the alligator with a meat mallet to tenderize.
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50
Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter.
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51
Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn.
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52
Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly.
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53
Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens.
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54
Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes.
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55
Add butter, as needed, to thicken the sauce.
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56
Garnish the plate with lemon wedges.
