1 package alligator fillets
1 cup all-purpose flour
3/4 cup water
2 egg whites
1 cup cornstarch
salt
pepper
vegetable oil
For this recipe, I used the 16 oz bag of alligator fillets, of which I found at Wal-Mart:
When you thaw and take these fillets out of the package you will notice the pieces have “silver skin” and white string looking items that run in some of the meat. Try to as best as possible to remove the white skin from the fillets.
Cut the fillets in to long strips. Now this is a requirement but a recommendation: I used a Jiccard meat tenderizer to soften the meat.
Sprinkle each side with salt and pepper.
Prepare a pot with vegetable oil. The oil needs to be deep enough that the fillets will submerge when they enter the grease. Heat the oil to around 350 degrees.
As the oil is heating, dredge the alligator strips in cornstarch and shake off access.
For the tempura batter, mix flour, water, and egg whites together. Dredge the alligator strips in the batter.
Cook the strips for 5 to 7 minutes or until the tempura begins to brown. Remove from grease and place on a paper towel layered plate.
Serve as is with dipping sauce or make with sushi! Try it sometime!
-The Pastor Chef
The Pastor Chef 