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Gator Bites Recipe

Name: Crabby Joe's Deck & Grill - Daytona Beachs Gator Bites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb alligator meat (boneless, cubed); 1 cup buttermilk; 1 tbsp hot sauce; 1.25 cups all-purpose flour; 0.5 cup cornmeal; 0.5 cup panko breadcrumbs; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 1 tsp kosher salt; 0.5 tsp black pepper; 2 unit eggs; 4 cups vegetable oil (for frying); 0.5 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp Creole or whole-grain mustard; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; 0.5 tsp hot sauce; 1 tsp capers (chopped); 1 tbsp shallot (finely minced); 1 tbsp fresh parsley (chopped); 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 0.25 tsp black pepper; 4 unit lemon wedges; 1 tbsp fresh parsley (chopped)

Inspired by Crabby Joe's Deck & Grill - Daytona Beach

Time1h

Serves4

Make Gator Bites Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Gator Bites (main)

1 lb alligator meat (boneless, cubed)

1 cup Buttermilk

1 tbsp Hot sauce

1 1/4 cups 00 bread flour

1/2 cup Cornmeal

1/2 cup Panko breadcrumbs

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1 tsp kosher salt

1/2 tsp black pepper

2 unit Eggs

4 cups vegetable oil (for frying)

Remoulade dipping sauce

1/2 cup Mayonnaise

1 tsp Dijon mustard

1 tsp Creole or whole-grain mustard

1 tbsp ReaLemon lemon juice

1 tsp Original Worcestershire Sauce

1/2 tsp Hot sauce

1 tsp capers (chopped)

1 tbsp shallot (finely minced)

1 tbsp Fresh parsley (chopped)

1/4 tsp Smoked paprika

1/4 tsp kosher salt

1/4 tsp black pepper

Garnish/serve

4 unit lemon wedges

1 tbsp Fresh parsley (chopped)

Method

Gator Bites (main)

Prep the meat

Trim any silver skin or connective tissue from the alligator meat, then cut into 1 to 1 1/4-inch bite-size cubes. Pat dry with paper towels.

Marinate

In a medium bowl combine buttermilk and 1 tablespoon hot sauce. Add the cubed alligator, stir to coat, cover and refrigerate for 30 minutes to 2 hours (30 minutes sufficient if short on time). The buttermilk tenderizes and adds flavor.

Make the breading mix

In a shallow dish whisk together all-purpose flour, cornmeal, panko, paprika, garlic powder, onion powder, cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Prepare eggs

In a second shallow bowl beat the 2 eggs until smooth.

Dredge

Using a slotted spoon, remove alligator pieces from the buttermilk, allowing excess to drip back into the bowl. First dredge pieces in the flour mixture, then dip in the beaten eggs, then return to the flour mixture for a double-coat. Press gently to help the coating adhere. Place coated pieces on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 1 1/2 inches (about 3.5–4 cups for most pots). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in ~30 seconds.

Fry the bites

Working in batches (do not overcrowd), carefully lower coated alligator pieces into the hot oil. Fry until golden brown and cooked through, about 3 to 4 minutes per batch, turning once so all sides brown evenly. Internal temperature should reach 145°F (63°C) when measured in the thickest piece. Adjust heat to keep oil between 325–350°F (165–175°C).

Drain

Using a slotted spoon or spider, transfer cooked bites to a paper towel–lined baking sheet or wire rack to drain for 2–3 minutes. Lightly season with a pinch of kosher salt while hot.

Remoulade dipping sauce

While the alligator marinates or fries, combine mayonnaise, Dijon mustard, Creole or whole-grain mustard, lemon juice, Worcestershire sauce, 1/2 teaspoon hot sauce, chopped capers, minced shallot, chopped parsley, smoked paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl. Mix until smooth and adjust seasoning to taste. Chill until ready to serve; sauce can be made up to a day ahead.