Fry
Cajun Nuggets with a Spicy Tartar Sauce
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7 Reviews
SKK
August 7, 2011
I love alligator and not yet had the courage to cook with it am so happy to see it can be used as a substitute in this recipe! Any other tips in working with alligator? This is on the menu for this week.
inpatskitchen
August 7, 2011
Years ago when we had our market ( Cajun themed seafood), my dad would have an alligator loin flown up for our customers. It was very tender when cooked. Later we had to resort to frozen alligator meat and we found that if we fried it we needed to cut it up in cubes and marinate it over night in Italian salad dressing to tenderize it. My mom would often slow cook it in a picante sauce. It also makes a great sausage if you're into sausage making. Please let me know how it works out for you.
SKK
August 7, 2011
Thank you! When I lived in Louisiana I had alligator tail. This is really useful information. My favorite seafood store here in Seattle carries frozen alligator meat. I asked where it comes from, and it comes from an alligator farm in Idaho, of all places. Wish I knew where to get the real deal, but Idaho alligator will have to do for this recipe.
inpatskitchen
August 7, 2011
Boy, I didn't know that alligator were raised in Idaho..that's part of what I love about this site...you learn something new every day!
SKK
August 7, 2011
http://www.uncharted.net/North%20America/United%20States/Idaho/Hagerman/story/idaho-aquaculture Here is a whole article about it - with pictures! Got to love this!
lorigoldsby
August 8, 2011
You've never heard of the feared Idahoan alligator? LOL!, yes I love this site for providing/sharing such good info (and a daily chuckle!)
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