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Alligator Eggs

36 large jalapeno chilies -- roasted and peeled
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon dijon mustard
1/2 teaspoon horseradish
salt & fresh ground pepper
1/4 teaspoon paprika
oil
1 3/4 cups all purpose flour
3/4 cup beer -- room temp
2 eggs -- room temp
3 tablespoons minced green onions
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not over stuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.