Alligator Katsu w/ Hijiki Cucumber Salad

Alligator Katsu w/ Hijiki Cucumber Salad

Sarah Mickey All Recipes, Alligator Recipes, Sea Vegetable Recipes Leave a Comment

Alligator Katsu w/ Hijiki Cucumber Salad

Makes 4 Servings
wine WINE PAIRING
Pinot Blanc

Lightly breaded pan-fried alligator katsu with ponzu sauce and a black sesame, hijiki and cucumber salad. This is the lighter, brighter side of alligator (as opposed to slow-cooked, stewed alligator).

Alligator Katsu w/ Hijiki Cucumber Salad
INGREDIENTS
  • 1 lb Alligator Sirloin Tail Meat
  • 2 Eggs
  • ½ Cup All Purpose Flour
  • 1 Cup Panko Breadcrumbs
  • 4 Persian Cucumbers or 1 English Cucumber
  • 2 tbsp Dried Hijiki Seaweed
  • 2 tbsp Black Sesame Seeds
  • 1/4 Cup + 3 tbsp Homemade Yuzu Ponzu or a blend of Yuzu Ponzu Base & Tamari Soy Sauce
  • High Heat Oil

DIRECTIONS

1

Rehydrate the dried hijiki by soaking it in boiling water for 15 minutes.
2

Beat together the two eggs in a wide container with 1 tbsp of cold water.
3

Pour some of the all-purpose flour into another wide container.
4

Pour the panko breadcrumbs into another wide container.
5

Slice the alligator into ¼” thick slices.
6

Dip each alligator slice in the flour, then the egg, then the panko.
7

Pour a ¼” deep layer of high heat oil into a high-sided frying pan or skillet. Heat it just until a piece of panko dropped into the oil sizzles.
8

Pan fry the alligator slices, flipping once, until both sides are golden brown and crispy.
9

Drain the alligator slices on paper towels.
10

Cut the cucumbers into ¼” slices on the bias.
11

Lightly toast the black sesame seeds, stirring constantly, over medium-high heat until they smell nutty (approx. 1 minute).
12

Put the cucumber slices in a bowl. Sprinkle in the sesame seeds and drizzle in the ponzu.
13

Chop the hijiki. Toss it with the cucumber.
14

Serve the alligator with the cucumber salad.

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