SPICY BAYOU BITES
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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!