Alligator Tail Steak, Seminole
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INGREDIENTS 2 pounds alligator tail meat Juice of lemon 1 cup flour ½ teaspoon garlic powder 1 teaspoon paprika Salt and pepper to taste 2 eggs, beaten ½ cup lard or butter Cut tail into strips lengthwise, 4 x 2-inches wide. Sprinkle with lemon juice. Mix flour, garlic powder, paprika, salt and pepper. Blot the alligator pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again. Heat lard or butter in a large skillet and sauté the alligator pieces quickly. Do not overcook or they will be tough. Serve immediately. VARIATION Follow the above recipe and cook the alligator tail as directed. As soon as the meat is browned add 2 cups of water and ¼ cup fresh lemon juice to the skillet. Cover and simmer for 2 to 3 hours or until very tender.