SPICY BAYOU BITES (FRIED)
SERVES 8, 4-6 PIECES PER SERVING
USE 1lb. ALLIGATER MEAT
TONY CHACHERES CREOLE SEASONING GARLIC POWDER
1 CUP FLOUR ½ CUP YELLOW CORN MEAL
½ CUP TOBASSCO HOT SAUCE ½ CUP LIQUID CRAB BOIL
RUB 1x1PIECES OF MEAT IN CREOLE SEASONING AND GARLIC POWDER. LET MEAT REST FOR ONE HOUR IN REFRIDGERATOR. THEN MARINATE IN HOT SAUCE AND CRAB BOIL(ABOUT A 2 TO 1 RATIO) FOR 30 MORE MINUTES. AFTER MARINATING , DREDGE COATED PIECES IN MIXTURE OF FLOUR AND CORNMEAL. DROP INTO FRYER WITH VEGETABLE OIL HEATED TO 375 TO 400 DEGREES AND COOK FOR ABOUT 5 MINUTES OR UNTIL THE MEAT FLOATS TO THE TOP OF THE OIL.
DRAIN WELL AND SERVE ALONE OR WITH TARTER SAUCE, AND ENJOY!
