Ragin Cajun Gator Tail Food

SPICY DEEP FRIED GATOR BALLS

Spicy Deep Fried Gator Balls image

No, these are not aligator testiciles but rather gator meat fashioned into a ball and deep fried. I had to go to a cajun specialty market to find the aligator

Provided by GingerlyJ

Categories Wild Game

Time 15m

Yield 24 balls, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cooked flaked alligator meat
1 red bell pepper, diced
1 onion, diced
3 tablespoons cajun seasoning
1 tablespoon sea salt
1/2 tablespoon black pepper
1 garlic clove, minced
1 egg
1 cup unseasoned breadcrumbs
2 cups cornmeal
3 cups peanut oil
1 tablespoon Frank's red hot sauce

Steps:

Mix everything but cornmeal and oil together.
heat oil.
shape into balls.
roll balls in cornmeal until coated.
fry in oil until golden brown.
drain on paper towels.

Nutrition Facts : Calories 900.7, Fat 83.5, SaturatedFat 14.2, Cholesterol 23.2, Sodium 1038.3, Carbohydrate 35.8, Fiber 3.5, Sugar 2.3, Protein 5.4

BRICE PALMER'S FRIED ALLIGATOR BITES

Brice Palmer's Fried Alligator Bites image

I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I've eaten. Unfortunately, I don't have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere's Cajun Country Cookbook". It sounds very good, and all recipes I've ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.

Provided by kitty.rock

Categories Lunch/Snacks

Time 30m

Yield 24-36 bites, 8-12 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless alligator tail meat, cut into 1 cubes
3 cups milk or 3 cups evaporated milk
1 cup mustard
2 tablespoons of tony's creole seasoning
2 cups fish, fry mix (Golden Dipt or other brand)
2 cups pancake mix
cooking oil (for frying)

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.

Nutrition Facts : Calories 201.4, Fat 5.9, SaturatedFat 2.5, Cholesterol 19.6, Sodium 789.7, Carbohydrate 29.9, Fiber 1.9, Sugar 0.9, Protein 7.5

GATOR TAIL

Gator Tail image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups flour
1/2 teaspoon salt
1/2 teaspoon coarse pepper
1 pound gator meat
Vegetable oil, for frying

Steps:

Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately.

STUFFED MONKFISH TAIL

Stuffed Monkfish Tail image

Make and share this Stuffed Monkfish Tail recipe from Food.com.

Provided by KitchenManiac

Categories Australian

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb monkfish, tail skinned & trimmed
6 slices prosciutto or 6 slices bacon
4 tablespoons chopped mixed herbs (parsley, chives, basil, sage)
1 teaspoon finely grated lemon rind
2 tablespoons olive oil
salt and pepper

Steps:

Using a sharp knife, carefully cut down each side of the central bone of the Monkfish to leave 2 fillets. Wash and dry the fillets.
Lay the proscuitto or bacon slices widthwise on a clean work surface so that they overlap slightly.
Lay the fish fillets lengthwise on top of the ham or bacon so that the two cut sides face up.
Mix together the chopped herbs and lemon rind. Season well. Pack this mixture onto the cut surface of one of the Monkfish fillet. Press the 2 fillets together and wrap tightly with the ham or bacon. secure with string or toothpicks.
Heat the olive oil in a large ovenproof frying pan and place the fish in the pan, seam side down first, and brown the wrapped Monkfish tail all over.
Cook in a preheated oven at 400F for 25 min until golden brown and the fish is tender. Remove from the oven and allow to rest for 10 min before slicing thickly.
Serve with shredded stir-fried vegetables and potatoes.

Nutrition Facts : Calories 97.4, Fat 5.7, SaturatedFat 0.9, Cholesterol 18.9, Sodium 13.7, Carbohydrate 0.1, Protein 10.9