Sunday 6 May 2018

LOUISIANA ALLIGATOR FRY

Crispy Cajun seasoned fillet of alligator tail succulent and melt in the mouth tender, great on its own but even better tossed in Louisiana hot sauce and served with a rich creamy blue cheese dip.


1 pack Louisiana alligator fillet
1 box Cajun seasoned fish fry coating
1 ltr peanut oil for frying
1 bottle Louisiana hot sauce
1 bottle blue cheese sauce



Heat your oil to 350 F / 180 C toss the alligator chunks in the Cajun fish fry coating, then fry the alligator for around 3 minutes until cooked all the way through, drain on kitchen paper and serve hot as they are or tossed through Louisiana hot sauce with a side of blue cheese dip.

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