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alligator bites recipe​
Mary Johnson

rispy Cajun Alligator Bites

Tender alligator tail cubes soaked in spicy buttermilk, coated in a seasoned flour and cornmeal crust, and fried until golden. Serve hot with lemon and a creamy dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g alligator tail meat, trimmed and cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 tablespoon Louisiana-style hot sauce
  • 1 teaspoon Cajun or Creole seasoning for the soak
  • 1 cup 125 g all-purpose flour
  • ½ cup 70 g fine cornmeal
  • 1½ tablespoons Cajun or Creole seasoning for the coating
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • Peanut or canola oil for frying (about 2 inches deep)
  • Lemon wedges to serve
  • Chopped parsley to serve

Equipment

  • Heavy pot or Dutch oven
  • Deep-fry or instant-read thermometer
  • Wire rack
  • Wide bowls for the soak and coating
  • Slotted spoon or spider strainer

Method
 

  1. Mix the buttermilk, hot sauce, and 1 teaspoon Cajun seasoning. Add the alligator and refrigerate for 30 minutes to overnight.
  2. Whisk the flour, cornmeal, 1½ tablespoons Cajun seasoning, paprika, garlic powder, pepper, and salt in a wide bowl.
  3. Drain the alligator, letting the excess buttermilk drip off, then toss in the coating. Rest on a wire rack for 5 to 10 minutes.
  4. Heat 2 inches of oil in a heavy pot to 365 to 375°F (185 to 190°C).
  5. Fry in small batches for 3 to 4 minutes, turning once, until deep golden and 165°F (74°C) inside. Let the oil return to temperature between batches.
  6. Drain on a wire rack, sprinkle with a pinch of Cajun seasoning, and serve hot with lemon wedges and parsley.

Notes

  • Tail meat or sirloin gives the most tender result. Leg and other body cuts are tougher and suit slow, moist cooking better.
  • Thaw frozen alligator in the refrigerator overnight, and pat it dry before soaking.
  • The USDA chart does not list alligator, so 165°F (74°C), the poultry minimum, is used as a conservative target. Check with an instant-read thermometer.
  • Cajun seasonings vary in saltiness, so start with the amount listed and adjust on the next batch.
  • Air fryer: skip the dredge, spray generously with oil, and cook in a single layer at 400°F (200°C), shaking halfway. Start checking around 8 minutes and pull at 165°F.
  • Gluten-free: use a gluten-free flour blend or rice flour, and check your seasoning and hot sauce labels.
  • Quick dipping sauce: ½ cup mayonnaise, 1 tablespoon Creole mustard, 1 tablespoon lemon juice, ½ teaspoon hot sauce, ½ teaspoon paprika, and a spoonful of chopped parsley.
  • Store leftovers in an airtight container in the refrigerator within 2 hours and eat within 3 days. Reheat on a rack in a 400°F oven until hot and crisp.
  • Raw alligator can carry bacteria such as Salmonella. Keep it away from ready-to-eat foods, wash hands and tools after handling, and discard the soaking liquid.