Alligator Fingers

Recipe View Marinate the Alligator: In a medium bowl, combine the alligator meat with vinegar, salt, and pepper. Ensure the meat is well coated. Cover and refrigerate for at least 10 minutes to tenderize and infuse with flavor.

Recipe View Prepare the Breading: In a resealable plastic bag, mix together the cornmeal, flour, garlic powder, black pepper, and cayenne pepper. This blend will provide a flavorful and crispy coating.

Recipe View Coat the Alligator: Remove the alligator from the refrigerator. Squeeze off any excess liquid from a handful of meat and add it to the bag with the cornmeal mixture. Seal the bag and shake vigorously to ensure each piece is evenly coated. Remove the coated meat, shaking off any excess, and place on a plate. Repeat with the remaining alligator.

Recipe View Fry to Perfection: Heat approximately 1 inch of oil in a deep saucepan over medium-high heat until it reaches around 350°F (175°C). Working in batches to avoid overcrowding, carefully lower the coated alligator pieces into the hot oil. Fry for about 3 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Recipe View Craft the Dipping Sauce: In a small bowl, whisk together the mayonnaise, brown mustard, red wine vinegar, and prepared horseradish until smooth and well combined. Adjust the ingredients to your liking.

Recipe View Serve and Enjoy: Serve the hot, crispy Alligator Fingers immediately with the tangy dipping sauce. Enjoy this exotic and delicious treat!