Crispy on the outside, tender and flavorful on the inside, Fried Alligator is a Southern and Cajun-inspired dish that makes a fun appetizer or main course. The key is to marinate the alligator meat before frying so it stays tender and flavorful rather than becoming tough.
Ingredients
For the Alligator
- 1½ lb alligator meat, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
For Frying
- Vegetable or peanut oil, enough for deep frying
For Serving
- Lemon wedges
- Hot sauce
- Remoulade sauce
- Fresh parsley
Instructions
1. Prepare the Alligator
Trim away any tough connective tissue from the alligator meat and cut it into approximately 1-inch pieces.
Pat the meat dry with paper towels.
Place the pieces in a bowl and add the buttermilk, hot sauce, Cajun seasoning, garlic powder, onion powder, paprika, salt, pepper, and lemon juice.
Mix well so every piece is coated.
Cover and refrigerate for 30 minutes to 2 hours.
2. Prepare the Coating
In a large bowl, combine the flour, cornmeal, Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
Mix thoroughly.
The combination of flour and cornmeal gives the fried alligator a particularly crunchy crust.
3. Heat the Oil
Heat about 2–3 inches of oil in a heavy-bottomed pot or deep fryer to approximately 350°F (175°C).
Use a thermometer to monitor the temperature. Keeping the oil at a steady temperature helps the coating become crisp without overcooking the meat.
4. Coat the Alligator
Remove the alligator pieces from the marinade, allowing excess buttermilk to drip off.
Place the pieces into the seasoned flour mixture.
Toss until completely coated.
For an extra-crispy crust, dip the pieces briefly back into the buttermilk and then into the flour mixture a second time.
Shake off excess coating.
5. Fry
Carefully place a small batch of coated alligator into the hot oil.
Don’t overcrowd the pot because this can dramatically lower the oil temperature.
Fry until the coating is golden brown and the meat reaches a safe internal temperature of 165°F (74°C).
Depending on the size of the pieces, this generally takes only a few minutes.
Remove the cooked alligator with a slotted spoon or spider strainer.
Place it on a wire rack or paper towels to drain.
Repeat with the remaining pieces.
6. Serve
Serve immediately while the coating is hot and crunchy.
Garnish with lemon wedges and fresh parsley.
A bowl of creamy remoulade sauce makes an excellent dipping sauce.
Homemade Remoulade Sauce
Mix together:
- ½ cup mayonnaise
- 2 tablespoons finely chopped pickles or relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon Cajun seasoning
Stir until smooth and refrigerate for 15–20 minutes before serving.
Tips for Tender Fried Alligator
Don’t overcook it. Alligator meat is very lean and can become chewy when cooked too long.
Marinate first. Buttermilk helps add flavor and moisture while also helping the coating adhere.
Keep the oil hot. Aim for about 350°F and allow the oil to return to temperature between batches.
Don’t overcrowd the pan. Fry in small batches for the crispiest results.
Cut pieces evenly. Similar-sized pieces cook more consistently.
What Does Fried Alligator Taste Like?
Alligator has a mild flavor and firm texture. Many people compare it to a cross between chicken and fish, although the exact flavor depends on the cut and preparation. When breaded and fried, the crispy Cajun coating becomes the dominant flavor while the meat remains pleasantly tender.
Serving Ideas
Serve fried alligator with:
- Cajun remoulade
- Coleslaw
- French fries
- Hush puppies
- Corn on the cob
- Potato salad
- Pickles
- Lemon wedges
- Spicy dipping sauce