SpurHunter
Well-known member
Got this off this site: http://www.marshbunny.com/recipes/catgator.htmland thought it looked good enough to share. I will have to try it out.</p>
</p>
</p><p class="maintitle" align="left">Catfish or Alligator Nuggets</p><blockquote>
<span class="bodytext">Clean the alligator.</span> <span class="bodytext">This presumes a lot of prior activity on your part. You have to find the 'gator, explain his position in the food chain to him, and haul his carcass back to camp. Works up an appetite.</span></p>
<span class="bodytext">Most people only use the tail, but the other meat is good, too. The best tail meat will come from a 4 - 5 foot gator. A 3-footer wouldn't be big enough to feed the camp, 6-10 footers tend to put up a bit of a fight, and over 10 foot he's probably tough and you'll want to grind the meat up.</span></p>
<span class="subtitle"><span class="bodytext">Skin and filet your catfish,</span></span><span class="bodytext"> setting aside the choice pieces for yourself. This is called "Chef's Priviledge" - if you're the one having to slave over the hot fire, you get to eat the best cuts. (Some people really favor the cheek meat from the catfish.)</span></p>
<span class="bodytext">Once again you will have worked up quite an appetite by having racked your <font face="Helvetica" color="#365485" size="2">line</font>, caught bait, baited hooks, ran the line across the river and anchored it, then returned later to pull in the line with your catch.</span></p></blockquote><p class="bodytext"><font color="#990000">From here on out the recipe is the same for catfish or gator:</font></p><blockquote>
<span class="bodytext">1. Chop the meat into nuggets - about 2 inches square</span></p>
<span class="bodytext">2. Make marinade for soaking - if you are cooking a large amount you can just add to the liquids as you soak more batches.</span></p></blockquote><table class="box" cellspacing="0" cellpadding="0" width="450" align="center" bgcolor="#000000" border="0"><tbody><tr><td style="height: 161px"><table cellspacing="1" cellpadding="8" width="100%" bgcolor="#ffffff" border="0"><tbody><tr bgcolor="#cccc99"><td style="width: 41%"><p class="bodytext" align="center"><span class="subtitle"><font color="#990000">Marinade</font></span>
In a large bowl or pot (big enough to soak a good portion of meat in) mix together:</p></td></tr><tr><td style="width: 41%; height: 105px"><blockquote><p class="bodytext">1 beer </p><p class="bodytext">1-2 cups of milk </p><p class="bodytext">Louisianna Hot Sauce - amount will vary depending on how much beer has found it's way into the cook. As the evening goes on you may need to label trays of nuggets as "gettin' warm-ish", "hot", "damn hot" and "mmffffpp!" Salt and Pepper</p></blockquote></td></tr></tbody></table></td></tr></tbody></table><blockquote>
<span class="bodytext">Put the nuggets in the liquid and set in the refrigerator or ice chest to soak for at least 1/4 hour.</span></p>
<span class="bodytext">3.</span> <span class="bodytext">Heat deep pan of oil</span></p>
<span class="bodytext">4. Mix breading</span></p><table class="box" cellspacing="0" cellpadding="0" width="450" align="center" bgcolor="#000000" border="0"><tbody><tr><td><table cellspacing="1" cellpadding="8" width="100%" bgcolor="#ffffff" border="0"><tbody><tr bgcolor="#cccc99"><td style="width: 41%"><p align="center"><span class="subtitle"><font color="#990000">Breading</font></span>
<span class="bodytext">Put the ingredients in a large brown paper or heavy plastic bag. Close the top of the bag and shake to mix ingredients.</span></p></td></tr><tr><td><blockquote>
<span class="bodytext"><span class="subtitle">Flour</span> - maybe a cup of flour and 1/2 that of corn meal, depending on how much meat you have to coat. You may have to just add to the bag every few batches.</span></p>
<span class="bodytext"><span class="subtitle">Corn Meal</span></span></p>
<span class="bodytext"><strong class="subtitle">Seasoning[/b] - I like to add "Everglade Seasoning" here, but season it to your taste. It won't take a lot...remember that Louisanna Hot Sauce?</span></p>
<span class="subtitle">Salt and Pepper</span></p></blockquote></td></tr></tbody></table></td></tr></tbody></table>
<span class="bodytext">Take nuggets from the marinade and drop them, a handfull at a time, into the bag and shake to coat them thouroughly. </span></p>
<span class="bodytext">5. Drop coated nuggets into very hot oil. Cook to a golden brown - should only take a minute - then remove them from the oil and drain on newspapers or paper towels.</span></p></blockquote><p class="bodytext">Yumm! Put some baked potatoes in the coals of the fire to go along with the nuggets or fry up some hushpuppies. You are ready to eat!</p>
</p>
</p><p class="maintitle" align="left">Catfish or Alligator Nuggets</p><blockquote>
<span class="bodytext">Clean the alligator.</span> <span class="bodytext">This presumes a lot of prior activity on your part. You have to find the 'gator, explain his position in the food chain to him, and haul his carcass back to camp. Works up an appetite.</span></p>
<span class="bodytext">Most people only use the tail, but the other meat is good, too. The best tail meat will come from a 4 - 5 foot gator. A 3-footer wouldn't be big enough to feed the camp, 6-10 footers tend to put up a bit of a fight, and over 10 foot he's probably tough and you'll want to grind the meat up.</span></p>
<span class="subtitle"><span class="bodytext">Skin and filet your catfish,</span></span><span class="bodytext"> setting aside the choice pieces for yourself. This is called "Chef's Priviledge" - if you're the one having to slave over the hot fire, you get to eat the best cuts. (Some people really favor the cheek meat from the catfish.)</span></p>
<span class="bodytext">Once again you will have worked up quite an appetite by having racked your <font face="Helvetica" color="#365485" size="2">line</font>, caught bait, baited hooks, ran the line across the river and anchored it, then returned later to pull in the line with your catch.</span></p></blockquote><p class="bodytext"><font color="#990000">From here on out the recipe is the same for catfish or gator:</font></p><blockquote>
<span class="bodytext">1. Chop the meat into nuggets - about 2 inches square</span></p>
<span class="bodytext">2. Make marinade for soaking - if you are cooking a large amount you can just add to the liquids as you soak more batches.</span></p></blockquote><table class="box" cellspacing="0" cellpadding="0" width="450" align="center" bgcolor="#000000" border="0"><tbody><tr><td style="height: 161px"><table cellspacing="1" cellpadding="8" width="100%" bgcolor="#ffffff" border="0"><tbody><tr bgcolor="#cccc99"><td style="width: 41%"><p class="bodytext" align="center"><span class="subtitle"><font color="#990000">Marinade</font></span>
In a large bowl or pot (big enough to soak a good portion of meat in) mix together:</p></td></tr><tr><td style="width: 41%; height: 105px"><blockquote><p class="bodytext">1 beer </p><p class="bodytext">1-2 cups of milk </p><p class="bodytext">Louisianna Hot Sauce - amount will vary depending on how much beer has found it's way into the cook. As the evening goes on you may need to label trays of nuggets as "gettin' warm-ish", "hot", "damn hot" and "mmffffpp!" Salt and Pepper</p></blockquote></td></tr></tbody></table></td></tr></tbody></table><blockquote>
<span class="bodytext">Put the nuggets in the liquid and set in the refrigerator or ice chest to soak for at least 1/4 hour.</span></p>
<span class="bodytext">3.</span> <span class="bodytext">Heat deep pan of oil</span></p>
<span class="bodytext">4. Mix breading</span></p><table class="box" cellspacing="0" cellpadding="0" width="450" align="center" bgcolor="#000000" border="0"><tbody><tr><td><table cellspacing="1" cellpadding="8" width="100%" bgcolor="#ffffff" border="0"><tbody><tr bgcolor="#cccc99"><td style="width: 41%"><p align="center"><span class="subtitle"><font color="#990000">Breading</font></span>
<span class="bodytext">Put the ingredients in a large brown paper or heavy plastic bag. Close the top of the bag and shake to mix ingredients.</span></p></td></tr><tr><td><blockquote>
<span class="bodytext"><span class="subtitle">Flour</span> - maybe a cup of flour and 1/2 that of corn meal, depending on how much meat you have to coat. You may have to just add to the bag every few batches.</span></p>
<span class="bodytext"><span class="subtitle">Corn Meal</span></span></p>
<span class="bodytext"><strong class="subtitle">Seasoning[/b] - I like to add "Everglade Seasoning" here, but season it to your taste. It won't take a lot...remember that Louisanna Hot Sauce?</span></p>
<span class="subtitle">Salt and Pepper</span></p></blockquote></td></tr></tbody></table></td></tr></tbody></table>
<span class="bodytext">Take nuggets from the marinade and drop them, a handfull at a time, into the bag and shake to coat them thouroughly. </span></p>
<span class="bodytext">5. Drop coated nuggets into very hot oil. Cook to a golden brown - should only take a minute - then remove them from the oil and drain on newspapers or paper towels.</span></p></blockquote><p class="bodytext">Yumm! Put some baked potatoes in the coals of the fire to go along with the nuggets or fry up some hushpuppies. You are ready to eat!</p>
