Served on plate with chips and salad and lemon myrtle mayonnaise


5 cups of corn flour
1 cup and salt
1 cup of Dorrigo pepper
3 soup spoon Myrtle aniseed or other herbs
500 grams of crocodile strip
1 egg white lightly beaten


  1. Mix all dry ingredients together
  2. Dip the crocodile in the egg
  3. Put the crocodile in dry mixture and deep fry at 170 until brown 2 or 3 minutes


You can add in the dry mix native herbs (aniseeds myrtle, yakkadjiti – bush tomatoes) or any other fresh or dry herbs

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