Saltbush and Pepperberry Crocodile

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Saltbush and Pepperberry Crocodile

Recipe By Nornie Bero

Ingredients

  • 150 g Coles flour

  • 1 tsp Mabu Mabu ground pepperberry (or ground peppercorns)

  • 1 tsp Mabu Mabu dried saltbush 

  • 1 tbs paprika 

  • 1 tablespoon onion powder 

  • 400 g crocodile tail meat, thinly sliced (or white fish)

  • 1 ltr oil, for frying 

Marinade

  • 500 ml Coles buttermilk

  • ½ teaspoon paprika

  • ½ teaspoon dried saltbush (or oregano)

Method

  • Place the flour and spices in a bowl and mix well.

  • Combine the marinade ingredients in a large bowl and marinate the crocodile meat in the mixture for 20 minutes.

  • Drain off any excess marinade, then coat the crocodile meat with the spiced flour.

  • Heat the oil to 180 degrees (°C) and fry the crocodile for 5 minutes until crispy on the outside.

  • Serve with chilli mayo.

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