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Fried Alligator Bites Recipe

Name: Blue Bayou Restaurant & Oyster Bars Fried Alligator Bites Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Creole
Ingredients: 1 lb alligator tail meat, trimmed and cut into 1-inch cubes; 1 cups buttermilk; 1 tbs hot sauce (e.g., Tabasco); 1 tsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp salt (for marinade); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tbs paprika; 1 tbs Cajun seasoning; 0.5 tsp salt (for dredge); 0.5 tsp black pepper, freshly ground; 0.5 tsp onion powder; 2 count eggs; 2 tbs milk; 4 cups vegetable oil (for frying); 0.5 cups Creole or coarse-grain mustard; 0.5 cups mayonnaise; 1 tbs lemon juice, fresh; 0.5 tsp hot sauce; 0.5 tsp Worcestershire sauce; 1 tsp honey; 0.5 tsp garlic, minced; 0.25 tsp Cajun seasoning; 0.25 tsp salt; 0.25 tsp black pepper; 4 count lemon wedges; 2 tbs chopped fresh parsley

Inspired by Blue Bayou Restaurant & Oyster Bar

Time2h

Serves4

Marinated alligator perfectly fried and served with creole mustard sauce.

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Ingredients

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Alligator Marinade & Bites

1 lb alligator tail meat, trimmed and cut into 1-inch cubes

1 cups Buttermilk

1 tbs hot sauce (e.g., Tabasco)

1 tsp Original Worcestershire Sauce

1 tsp Watkins garlic powder

1 tsp salt (for marinade)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tbs Watkins paprika

1 tbs Cajun seasoning

1/2 tsp salt (for dredge)

1/2 tsp Black pepper, freshly ground

1/2 tsp Onion powder

2 count Eggs

2 tbs Milk

4 cups vegetable oil (for frying)

Creole Mustard Sauce

1/2 cups Creole or coarse-grain mustard

1/2 cups Mayonnaise

1 tbs lemon juice, fresh

1/2 tsp Hot sauce

1/2 tsp Original Worcestershire Sauce

1 tsp Honey

1/2 tsp Garlic, minced

1/4 tsp Cajun seasoning

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To Finish

4 count lemon wedges

2 tbs chopped fresh parsley

Method

Alligator Marinade & Bites

Trim and Cube

Trim any excess fat or sinew from alligator tail meat. Pat dry with paper towels and cut into roughly 1-inch bite-size cubes. Place cubes in a medium bowl.

Marinate

Add buttermilk, 1 tablespoon hot sauce, 1 teaspoon Worcestershire, 1 teaspoon garlic powder and 1 teaspoon salt to the bowl with the alligator. Stir to coat, cover, and refrigerate for at least 2 hours and up to overnight. The buttermilk tenderizes and flavors the meat.

Prepare Dredge Stations

In a shallow bowl or pie plate whisk together flour, cornstarch, paprika, 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon onion powder. In a second bowl beat the 2 eggs with 2 tablespoons milk until combined. Set both bowls near the stove and place a wire rack lined sheet tray nearby for finished pieces.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown slowly.

Dredge and Fry (in batches)

Remove marinated alligator from the buttermilk, letting excess drip off. Dredge pieces first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, and return to the flour mixture for a double-dredge ensuring an even coating. Fry in batches (do not overcrowd) for 3–4 minutes per batch, or until golden brown and an internal temperature of 145°F (63°C) is reached. Use a slotted spoon to transfer cooked bites to the rack-lined sheet tray to drain and rest. Keep finished batches warm in a 200°F (95°C) oven if desired while you finish frying remaining pieces.

Resting

Let the fried alligator rest 2–3 minutes to finish cooking and for the crust to set. Sprinkle with chopped parsley and a light squeeze of lemon juice before serving.

Creole Mustard Sauce

While the alligator marinates or near the end of frying, combine 1/2 cup Creole mustard, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

Whisk until smooth and taste; adjust seasoning with more hot sauce, lemon, or salt if desired. Chill in refrigerator for at least 15 minutes to let flavors meld. Transfer to a serving bowl when ready.

To Finish

Arrange fried alligator bites on a platter, garnish with remaining lemon wedges and additional chopped parsley. Serve immediately with the creole mustard sauce on the side for dipping.