Air Fryer Alligator Bites Food

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.

ALLIGATOR BITES

Steps:

• Add the Hot Sauce, olive oil, garlic, Roasted Chicken Base and onion powder to a small bowl and mix together. Add the alligator tails and toss to coat, set aside.
• Heat the oil in a medium size saucepot and heat to 375°F.
• Add the Breading/Batter Mix to a shallow bowl. Add the eggs and water to a separate shallow bowl.
• Add the alligator tails to the egg mixture and toss to coat. Dredge each piece in the Breading/Batter Mix and add to the oil. Fry for 1 - 2 minutes or until crisp. Remove the fried alligator to a plate lined with paper towels.
• Serve immediately.

FRIED GATOR NUGGETS

Steps:

• Whisk the mayo, mustard, paprika, jalapeño, garlic, and green onion to make the remoulade. Season to taste with a few dashes of hot sauce.
• Season the alligator chunks with salt and pepper and place inside of a bowl or sealable bag with the buttermilk. Marinate for at least an hour, but no more than 24.
• When you're ready to cook, heat oil in a deep fryer or a large cast iron skillet to 350 degrees.
• Mix the flour, breadcrumbs, and Cajun seasoning. Spread across a plate.
• Remove the alligator from the bowl and squeeze out the excess liquid. Dredge each nugget across the breadcrumbs to coat. For extra crispy nuggets, dip them back into the buttermilk and then dredge in breadcrumbs again.
• When the oil is hot, carefully drop in each piece and fry until golden brown, or about 5 minutes, depending on nugget size. Work in batches as needed and transfer to a wire rack when cooked. Serve hot with the remoulade.

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

CRISPY FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1-2 inch pieces.
• Combine the buttermilk with the hot sauce, then add the alligator. Let it soak for 2-4 hours in the fridge.
• Mix the Cajun seasoning and flour together.
• Heat oil in a Dutch oven or other deep pot to 350F degrees. Oil should be about 3 inches deep.
• Dip the alligator pieces in the flour mixture then gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside.
• **Cook in 3 batches to ensure each batch fries up crisp and non-greasy.
• Remove and drain on paper towels. Serve with Cajun remoulade sauce or dip in ranch dressing.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

AIR FRYER BEEF JERKY

Steps:

• Using a sharp knife, thinly slice beef and place in a resealable bag.
• In a bowl, combine garlic, ginger, soy sauce, sugar chili paste and rice vinegar; whisk well.
• Pour marinade into bag, seal and place in the refrigerator for at least 4 or up to 24 hours.
• When ready to cook, remove pieces of beef from a marinade and pat dry with a paper towel.
• Preheat air fryer to 160-degrees. Place beef in basket and cook for 3 to 4 hours. Checking the jerky periodically for desired doneness. Allow to cool completely and then store in an airtight container.
• Serves: 8; Calories: 69 ; Total Fat: 3 grams; Saturated Fat: 1 gram; Total Carbohydrate: 1 gram; Sugars: 1 gram; Protein: 10 grams; Sodium: 160 milligrams; Cholesterol: 26 milligrams; Fiber: 0 gram.