Saltbush pepperberry crocodile

Name: Saltbush pepperberry crocodile recipe
Yield: 3
Ingredients: 1 cup (150g) plain flour; 1 tsp ground pepperberry; 1 tsp dried saltbush; 1 tbs paprika; 1 tbs onion powder; 400g crocodile tail meat, thinly sliced (from specialty butchers, we used Sam the Butcher); 2 cups (500ml) vegetable oil, for shallow frying; Chilli mayonnaise, to serve; Karkalla, to serve (optional); 2 cups (500ml) buttermilk; 1/2 tsp paprika; 1/2 tsp dried saltbush

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by Nornie Bero

Jan 25, 2022

"Crocodile can be tough, so tenderise your fillet with a mallet before you cook it – it’s similar to calamari in that it hardens quickly. You’ll most likely buy the tail fillet, but I prefer cooking with ‘croc chops’ (with the bone in), as the marrow adds more flavour.“

1 cup (150g) plain flour
1 tsp ground pepperberry
1 tsp dried saltbush
1 tbs paprika
1 tbs onion powder
400g crocodile tail meat, thinly sliced (from specialty butchers, we used Sam the Butcher)
2 cups (500ml) vegetable oil, for shallow frying
Chilli mayonnaise, to serve
Karkalla, to serve (optional)

Marinade

2 cups (500ml) buttermilk
1/2 tsp paprika
1/2 tsp dried saltbush

Method

1.

Mix flour and spices in a bowl.
2.

Combine marinade ingredients in a large bowl, add crocodile meat and marinate for 20 minutes.
3.

Heat the oil to 180°C in a large heavy- based saucepan.
4.

Drain off any excess marinade, then coat crocodile with the spiced flour. Fry for 5 minutes until crispy on the outside.
5.

Serve with chilli mayonnaise and garnish with karkalla, if you like.