Fried Alligator Bites Recipe
Hand Battered And Seasoned Alligator Served With Hand Cut Crispy Onion Strings And Homemade Spicy Tartar Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Alligator Bites
Crispy Onion Strings
Spicy Tartar Sauce
Method
Fried Alligator Bites
- 1
Prep the alligator
Trim any silverskin or excess fat from the alligator meat and cut into 1 to 1.25-inch bite-sized cubes. Pat dry with paper towels.
- 2
Marinate
Place the cubed alligator into a bowl. Add 1 cup buttermilk and 1 tablespoon hot sauce, toss to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize and infuse flavor.
- 3
Make the dry dredge
In a shallow bowl or dish combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper. Whisk to evenly distribute seasonings.
- 4
- 5
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (roughly 3-4 cups; listed ingredient gives enough). Heat oil to 350°F (175°C). Use a thermometer for accuracy.
- 6
Dredge and fry
Working in small batches to avoid overcrowding, remove marinated alligator pieces from buttermilk, letting excess drip off. First dredge each piece in the seasoned flour mixture, then dip into the egg wash, then again into the flour mixture for a double-coat. Shake off excess flour. Carefully lower 6-8 pieces into hot oil and fry until golden brown and cooked through, about 3-4 minutes per batch (internal temperature should reach 145°F/63°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while remaining batches fry.
- 7
Finish
When all batches are fried, let rest 2 minutes on the rack for crisping. Serve immediately with lemon wedges and spicy tartar sauce for dipping.
Crispy Onion Strings
- 8
- 9
Soak
Pour 1/2 cup buttermilk over the onion strings, toss, and let sit 10 minutes. This softens the onion and helps coating adhere.
- 10
Dredge onions
Combine 3/4 cup flour, 1/4 cup cornstarch, 3/4 tsp salt and 1/2 tsp black pepper in a wide bowl. Drain onions of excess buttermilk, then toss in the dry mixture until well coated.
- 11
Fry onions
Heat oil (same oil or fresh) to 350°F (175°C). Working in small handfuls, shake off excess flour and gently spread onion strings into the hot oil. Fry until crisp and just golden, about 2-3 minutes. Use a spider or slotted spoon to lift out and drain on paper towels or a wire rack. Season immediately with a light pinch of salt.
Spicy Tartar Sauce
- 12
Mix sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle or relish, 1 teaspoon minced red onion or shallot, 1 teaspoon chopped capers (optional), 1 teaspoon fresh lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste to adjust heat or acidity.
- 13
Chill
Cover and refrigerate the sauce for at least 15 minutes to allow flavors to meld. Bring to cool-room temperature before serving if chilled too long.