Ingredients:
- 1 lb alligator meat, cut into bite-size pieces
- 1 cup buttermilk
- 1–2 tablespoons hot sauce (adjust to taste)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Vegetable oil, for frying
Instructions:
- In a bowl, combine the buttermilkand hot sauce. Add the alligator pieces, cover, and marinate for 30 minutes to 1 hour in the refrigerator.
- In a separate bowl, mix the flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- Remove the alligator from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture.
- Fry in small batches for 3–4 minutes, turning once, until golden brown and cooked through.
- Remove and drain on paper towels. Season lightly with salt while hot.
Serving Suggestions
- Serve with remoulade sauce, ranch, or spicy mayo
- Add lemon wedges on the side
- Great as an appetizer or in a po’boy sandwich
Tips
- Do not overcook; alligator can become tough if fried too long
- Keep oil temperature steady for the crispiest coating
- For extra crunch, double-dip by returning coated pieces briefly to buttermilk, then flour again
Storage
Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days and reheated in an oven or air fryer to maintain crispness
