Sweet And Sour Alligator

Categories: Cajun, Main dish, Seafood
Yield: 6 servings

2 Eggs - beaten
1/4 c Flour - PLUS
2 tb Flour
2 tb Milk
1 ts Salt
1 1/2 lb Alligator tail meat - cut in
-3/4 inch cubes
4 c Vegetable oil
1 c Pineapple juice
1/3 c Brown sugar - firmly packed
3 tb Cornstarch
1 cn Tomatoe sauce - 8 oz. can
1/3 c Cider vinegar
1/3 c Light corn syrup
1/2 ts Garlic salt
1/4 ts Black pepper
1 cn Pineapple chunks - 8 oz. can
1 md Bell pepper - cut in 1 inch
-squares
2 Celery stalks - sliced
-diagonally
1/2 md Onion - thinly sliced
Hot cooked rice

Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring
to coat. In two quart deep fryer, heat oil to 350 degrees. Deep fry
alligator a few pieces at a time until golden brown. Drain well. In a four
quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato
sauce, vinegar, corn syrup, garlic salt and pepper. Stir well. Cook over
medium heat, stirring constantly until thickened. Stir in alligator chunks,
pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes.
Serve over hot rice.

Serves 6.

(Alligator is extremely virsatile and can be used in recipes that call for
chicken, veal or pork. As Canadian prairie alligators tend to be rare and
allusive, I'm going to try this recipe substituting pork for the alligator.
~ FHT)

From the September/October 1990 issue of the Louisiana Conservationist,
P.O. Box 98000, Baton Rouge, LA 70898

For more alligator recipes contact; The Louisiana Seafood Promotion and
Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648

Telephone: (504) 568-5693

Posted to MM-Recipes Digest V4 #5 by "Rfm" on Jan
25, 99,
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