Provided by Beau Tallent
Harvest an alligator, and you are about to have lots of meat. The tenderloins of an alligator are the prime cut. Here’s a great recipe from Louisiana Seafood that’s a spicy twist for part of your alligator tenderloin meat.
• 4 lbs. alligator tenderloin, 1-inch cubes
• 2 qt. Canola oil
• 1 1/2 cups onions, diced small
• 1/4 cup jalapeños, diced small
• 32 oz. can tomatoes, diced
• 1 Tbsp. Original TABASCO brand pepper sauce
• 1/3 cup basil, chopped
• Salt to taste
• Pepper to taste
• 2 Tbsp. Creole seasoning
• 6 cups flour
• 6 cups buttermilk
1.) Heat canola oil in saucepan over medium heat. Add onions and jalapeños and cook until onions are tender and translucent. Add tomatoes and cook additional 20 minutes. Add TABASCO and basil, and season to taste with salt and pepper. Reserve sauce warm.
2.) Combine Creole seasoning and flour. Reserve.
3.) Coat alligator tenderloin with seasoned flour and shake off any excess. Coat each piece with buttermilk and toss in seasoned flour a second time. Shake off excess.
4.) Fry until golden brown and drain on paper towels. Season to taste with salt. Serve with spicy tomato sauce on the side.