Alligator Fingers

Ingredients:
2 lbs. alligator meat, cut into bite size pieces
2 T vinegar
Salt and pepper
Oil (for frying)
1/4 cup all-purpose flour
1 cup cornmeal
2 T garlic powder
1/2 t cayenne powder
2 t black pepper

Optional dipping sauce:
3 T mayonnaise
2 t prepared horseradish
1 T brown mustard
1 T red wine vinegar

Place alligator in a medium bowl, mix with vinegar, salt, and pepper. Cover and refrigerate about 10 minutes.

1. Pour oil into a large skillet to a depth of 1 inch and heat over a medium high flame to about 365 degrees F.
2. Add to a large resealable bag - flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
3. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 2-3 minutes. Remove to paper towels and serve hot.
4. To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.