Fried alligator is a Louisiana delicacy, often served as an appetizer in Cajun restaurants and at festivals. The meat is mild, somewhere between chicken and fish, and takes on spices beautifully. When battered and fried, it becomes golden, crispy, and perfect for dipping in remoulade or hot sauce.
Ingredients : (Serves 4–6)
• 1 lb alligator tail meat, cut into bite-size pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 cup cornmeal
• 2 tsp Cajun seasoning (plus more for sprinkling)
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• Vegetable oil, for frying
For Serving (optional):
• Cajun remoulade sauce
• Lemon wedges
• Hot sauce
Directions :
Marinate the Meat :
Place alligator pieces in a bowl with buttermilk. Cover and refrigerate at least 1 hour (this tenderizes the meat and removes any gamey taste).
Prepare the Breading :
In a shallow dish, mix flour, cornmeal, Cajun seasoning, garlic powder, paprika, cayenne, salt, and black pepper.
Heat the Oil :
Pour vegetable oil into a deep skillet or Dutch oven to about 2 inches deep. Heat to 350°F (175°C).
Coat the Alligator :
Drain alligator pieces from buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat. Shake off excess.
Fry Until Golden :
Fry in batches, 3–4 minutes per side, until golden brown and crisp. Avoid overcrowding the pan.
Drain and Serve :
Transfer to a paper towel–lined plate. Sprinkle with extra Cajun seasoning while hot. Serve immediately with dipping sauces.
Tips :
• The tail is the most tender cut of alligator, but other cuts work too if marinated longer.
• Try frying in peanut oil for extra flavor.
• Leftovers make a great po’boy sandwich with French bread, lettuce, tomato, and remoulade.
