Following on from buffalo and ostrich, crocodile and alligator are the latest low-fat animal proteins to be touted in the high street. Alligator and crocodile are very similar in taste and texture, the meat in both taken from the tail and usually pre-packed in trimmed fillets.
Enthusiasts describe the flavour as being like lobster with the texture of lean chicken.
In Southern Florida they cook farmed alligator like a pork chop ‘salt, pepper and flour each piece of tail and then fry in hot grease until golden brown.’ Perhaps, at £ 10 a pound, this is rather a brutal treatment. Instead, stir-fry with some aromatic ingredients and serve with boiled basmati rice. If no crocodile is to hand, substitute chicken, lobster tail or peeled tiger prawns.
Cut the crocodile fillet into
Put the sunflower oil in a wok or large frying pan and place over a high heat. Add the lemon grass, onions and chilli and stir-fry for 1 minutes.
Add the crocodile fillet and fry for a further 2 minutes, tossing to ensure even cooking.
Add the soy sauce and fish sauce. Stir for 15 seconds, throw in the chopped coriander leaves and serve immediately.
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