Courtesy of Louisiana Seafood.
- 4 lb. Louisiana alligator, tenderloin, 1-inch cubes
- 2 qt. Canola oil
- 1 1/2 cups onions, small dice
- 1/4 cup jalapeños, small dice
- 32 oz. tomatoes, canned, diced
- 1 Tbsp. Original TABASCO® brand pepper sauce
- 1/3 cup basil, chopped
- Salt, to taste
- Pepper, to taste
- 2 Tbsp. Creole seasoning
- 6 cups flour
- 6 cups buttermilk
1.) Heat canola oil in saucepan over medium heat. Add onions and jalapeños and cook until onions are tender and translucent. Add tomatoes and cook additional 20 minutes. Add TABASCO® and basil, and season to taste with salt and pepper. Reserve sauce warm.
2.) Combine Creole seasoning and flour. Reserve.
3.) Coat Louisiana Alligator Tenderloin with seasoned flour and shake off any excess flour. Coat each piece with buttermilk and toss in seasoned flour a second time. Shake off any excess flour.
4.) Fry until golden brown and drain on paper towels. Season to taste with salt. Serve with spicy tomato sauce on the side.