1 lb. Marinated Alligator Filet, marinated 3 to 4 days in a white wine	Beignet Dough
2 cups flour, add salt & pepper to taste	1 T. Cognac
1 Whole Egg	Marinated Alligator Filet
4 to 5 oz. Heavy Cream	2 to 10 oz. Beer

In a bowl mix flour, egg, cream and cognac very well adding beer, little by little until it looks like a thick cream. Add salt & pepper to taste. Then, let stand for 3 hours.

Dip Marinated Alligator Fillet into dough and deep fry at 175 degrees F until golden brown. Serve with lemon juice.