Turtle meat can be tough. There are a couple of ways to get around this when you fry it. The first involves frying the meat first, then wrapping it in foil and placing it in a cooler or slow cooker to basically steam itself for an hour or two. The trouble with this method is that it makes the breading on the turtle meat soft and a bit mushy. This method slow simmers the turtle pieces on the bone first, then the meat gets deboned, dipped in egg wash, then rolled in flour and deep fried. This method gives tender meat with a crispy, crunchy coating.

Start by adding the vinegar to two quarts of water in a heavy pot. Bring the mixture to a boil, add the turtle meat, then reduce the heat to a simmer. Place the lid on the pot and simmer the meat for one hour. Remove the turtle pieces from the pot and allow to cool.

Pick the meat away from the bone, preferably in bite-sized pieces. Heat the oil to 350 degrees in a heavy pot.

While the oil heats, mix the flour, cornmeal, and Cajun seasoning together in a shallow bowl. In a separate bowl, beat the egg with a couple tablespoons of water to make an egg wash.

Dip the pieces of turtle into the egg wash, then toss in the flour mixture. Allow the pieces to rest for five minutes to set the coating on the meat. Once the oil comes to temperature, drop the meat into the pot, one at a time, being careful not to overcrowd the pot and lower the oil temperature. Fry for five minutes until the crust is golden brown and the turtle floats to the top. Remember that the turtle is already cooked through, you just want to crisp the coating.

Move each batch of finished turtle to a paper-lined platter while you cook the next batch. Serve the turtle by itself, or with your favorite dipping sauce.