After The Hunt with Chef John Folse | LPB
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Sunday, November 18, 2018
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Prep Time: 1 Hour
Yields: 6–8 Servings

3 pounds alligator tail, cut into ¾-inch cubes
1 onion, sliced
2 cups salad oil
1 cup red wine vinegar
1 tbsp dried basil
1 tsp dried tarragon
3 cups cold water
vegetable oil for frying
2 eggs, beaten
1 cup milk
1 cup water
salt and cayenne pepper to taste
granulated garlic to taste
3 cups seasoned corn flour or fish fry mix

In a large mixing bowl, combine onion slices, salad oil, red wine vinegar, basil, tarragon and 3 cups of cold water and let sit at room temperature for 1 hour. Add alligator, cover and refrigerate 24 hours. In a home-style deep-fryer such as a FryDaddy®, preheat oil to 375°F according to manufacture’s directions. In a mixing bowl, blend eggs, milk and remaining water then season to taste with salt, cayenne pepper and granulated garlic. Remove alligator from marinade, drain well and dip into egg batter, shaking off excess. Coat pieces in seasoned corn flour then fry until golden brown. Serve hot with cocktail or tartar sauce.

From “After the Hunt: with Chef John Folse"

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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