Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs - beaten
     1/4  cup           flour - plus 2 tbsp.
   2      tablespoons   milk
   1      teaspoon      salt
   1 1/2  pounds        alligator tail meat - cut in 3/4 inch
                        -- cubes
   4      cups          vegetable oil
   1      cup           pineapple juice
     1/3  cup           brown sugar - firmly packed
   3      tablespoons   cornstarch
   1      can           tomato sauce - 8 oz. can
     1/3  cup           cider vinegar
     1/3  cup           light corn syrup
     1/2  teaspoon      garlic salt
     1/4  teaspoon      black pepper
   1      can           pineapple chunks - 8 oz. can
   1      medium        bell pepper - cut in 1 inch squares
   2                    celery stalks - sliced diagonally
     1/2  medium        onion - thinly sliced
                        hot cooked rice

Preparation:

Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to coat. In two quart deep fryer, heat oil to 350 degrees. Deep fry alligator a few pieces at a time until golden brown. Drain well. In a four quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and pepper. Stir well. Cook over medium heat, stirring constantly until thickened. Stir in alligator chunks, pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes. Serve over hot rice. Alligator is extremely versatile and can be used in recipes that call for chicken, veal or pork. As Canadian prairie alligators tend to be rare and allusive, I'm going to try this recipe substituting pork for the alligator. From the September/October 1990 issue of the Louisiana Conservationist, P.O. Box 98000, Baton Rouge, LA 70898 For more alligator recipes contact; The Louisiana Seafood Promotion and Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648 Telephone: (504) 568-569