Campfire Crocodile Bites with Smoked Chilli
Serves 4
Ingredients
- 800 g skinless crocodile fillets, pin-boned
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 1 cup plain flour
- 1 lemon
- 150 g mixed salad leaves
- 2 limes
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- Neutral oil, for shallow-frying
Method
1. Cut the crocodile into even 3 cm pieces, pat very dry and toss in seasoned flour.
2. Heat 1 cm neutral oil in a cast-iron pan over mature coals to about 180°C.
3. Fry in batches for 2-3 minutes, turning once, until golden and just cooked; drain on a rack.
4. Toss lightly with the sauce and serve with lemon, lime and salad leaves.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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