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27. Australian Salt Water Crocodile Recipe

Australian Salt Water Crocodile

One of several unusual and exotic foods native to Australia.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Dinner, Main Course
Cuisine: Australian
Keyword: Australian recipe, Australian Salt Water Crocodile
Servings: 8 servings
Calories: 333 kcal
27. Australian Salt Water Crocodile Recipe

Equipment

  • Large Skillet
  • Shallow dish
  • Cutting board and Chef's knife
  • Measuring cups and spoons

Ingredients

  • 2 lbs. Australian saltwater crocodile tail meat, cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tbsp. lemon juice
  • 2 tbsp. capers
  • 1/4 cup chopped fresh parsley

Instructions

  • In a shallow dish, mix together the flour, salt, black pepper, paprika, and garlic powder.
  • Dredge the crocodile tail meat in the flour mixture, shaking off any excess.
  • In a large skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
  • Add the crocodile meat to the skillet and cook until browned on all sides, about 5-7 minutes.
  • Remove the meat from the skillet and set it aside on a plate.
  • Add the onion and garlic to the skillet and cook until softened, about 2-3 minutes.
  • Pour in the chicken broth, white wine, and lemon juice, and bring to a boil.
  • Reduce the heat and let the sauce simmer for 10-15 minutes until it thickens.
  • Add the capers and parsley to the skillet and stir to combine.
  • Return the crocodile meat to the skillet and coat it with the sauce.
  • Let the meat cook for an additional 5-10 minutes until heated through and the sauce has thickened.
  • Serve the crocodile meat hot with the sauce spooned over it.
  • Enjoy your delicious Australian Salt Water Crocodile dish!

Notes

Tips and Tricks

Cut the crocodile tail meat into small pieces before dredging it in the flour mixture, this will make it easier to cook evenly and ensure that each piece is coated in the seasoning.
Use a non-stick skillet to avoid the meat sticking to the bottom of the pan.
If the sauce is too thin, you can thicken it by adding a tablespoon of cornstarch mixed with water and stirring it into the sauce.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 8g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 540mg | Potassium: 598mg | Fiber: 1g | Sugar: 2g
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