Amazing Easy Fried Alligator
This recipe transforms alligator tail meat into a crispy and flavorful delight. Marinated in buttermilk and hot sauce, then dredged in a Cajun-spiced flour mixture, the alligator is fried to golden perfection and served with your favorite dipping sauces. Perfect as an appetizer or a unique main course.
Equipment
- Large bowl
- Whisk
- heavy-bottomed pot or deep fryer
- Thermometer
- Slotted spoon or spider
- Wire rack
- Paper towels
Ingredients
- 1 lb alligator tail meat, cut into bite-size pieces
- 2 cups buttermilk
- 2 tbsp hot sauce such as Tabasco or Crystal
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- Vegetable oil, for frying
Instructions
- In a bowl, combine the alligator meat, buttermilk, and hot sauce. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, Cajun seasoning, garlic powder, onion powder, and black pepper.
- Remove the alligator pieces from the buttermilk marinade, letting any excess drip off.
- Dredge each piece in the flour mixture, ensuring it's fully coated. Press the flour onto the meat to help it adhere.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- Carefully add the dredged alligator pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried alligator from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauces, such as remoulade sauce or hot sauce.
Notes
Marinating the alligator in buttermilk is key to tenderizing the meat. Do not overcrowd the pot when frying to maintain the oil temperature. Serve immediately for the best crispy texture. Consider serving with remoulade sauce, tartar sauce, or cocktail sauce.