OK, I admit that you don't find Gator around here ( although crocodile is available!), but this recipe can be used for pork loin, chicken breast, swordfish, squid, prawns....the list goes on!
Provided by Noo8820
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prick the chillies all over with a small sharp knife, and put them and the pepper directly over the flame of your hob, in a dry griddle pan or under a hot grill. You need to blacken them all over ( obviously the pepper will take longer than the chillies).
- When they are blistered and black, and look ruined, pop them into a sandwich bag or a bowl covered with cling film to steam the skin off.
- After about ten minutes peel away the skins, deseed them, and chop them fine. Stir into the mayo with a touch of sea salt and a squeeze of lemon juice.
- Toss the meat with a good pinch of salt, pepper and the cayenne. Get two bowls, and put the buttermilk in one and the flour in the other.
- Toss the meat into the flour, shake off the excess, then dip into the buttermilk, then back into the flour.
- Pour the oil into a large pan or wok and heat until it reaches 180 degrees ( be careful!).
- Cook the meat in batches and fry for about 3-4 minutes, then remove with a slotted spoon drain on kitchen towel and sprinkle with sea salt.
- Serve with the aioli and a cold beer!
Nutrition Facts : Calories 2481.4, Fat 242.2, SaturatedFat 31.7, Cholesterol 9.2, Sodium 254.7, Carbohydrate 74, Fiber 3.5, Sugar 7.2, Protein 10.5
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