Florida Gator Bites Recipe

Quick-pickle onions

In a small heatproof bowl or jar combine 1/4 cup distilled white vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp kosher salt. Stir until dissolved. Add the thinly sliced red onion and the sliced pepperoncini; press them down so they’re submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using, reserving a little pickle liquid if you like to loosen the remoulade.

Whisk together 1/2 cup mayonnaise, 1 tbsp Creole mustard, 1 tsp ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning or heat. Chill while you prepare the gator so flavors meld.

Marinate: Place the 1 lb bite-sized alligator pieces in a bowl. Add 1 cup buttermilk and 1 tbsp hot sauce, toss to coat, cover and refrigerate for 30–60 minutes. This tenderizes the meat and adds flavor.

Prep dredge: In a shallow bowl or pie plate whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup yellow cornmeal, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Mix well to distribute spices.

Heat oil: Pour about 3 cups vegetable oil into a deep 10" skillet or heavy pot, leaving a 1–2" headspace. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle and brown in about 30–45 seconds.

Dredge and fry: Remove gator from buttermilk, letting excess drip back into bowl. Dredge pieces in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry in batches, don’t overcrowd, 3–4 minutes per batch until golden brown and internal temperature reaches at least 145°F (use instant-read thermometer) and meat is opaque. Turn once for even browning. Transfer fried pieces to a wire rack set over a sheet pan; keep warm in a 200°F oven if needed.

Finish with remoulade: Place warm fried gator in a large bowl. Add about 1/3 to 1/2 cup of the Creole remoulade (adjust to coat but not drown) and gently toss so pieces are lightly coated. If you reserved a bit of pickle liquid, add a teaspoon to the remoulade before tossing for extra tang.

Plate and garnish: Arrange tossed gator bites on a serving platter. Top with drained pickled red onions and sliced pepperoncini. Sprinkle with remaining 1 tbsp chopped parsley and serve with extra remoulade on the side and lemon wedges if desired.