Fried Alligator Recipe

Prep and brine

Trim any silver skin or excess fat from the alligator meat and cut into 1 to 1 1/2-inch bite-sized pieces. Place the pieces in a bowl or resealable bag.

Stir together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Pour over the alligator pieces, making sure they are fully submerged. Cover and refrigerate for 1 to 4 hours (minimum 1 hour) to tenderize and flavor the meat.

While the meat marinates, whisk together all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne, dried thyme, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow wide bowl or baking dish. Set aside.

About 30 minutes before frying, remove the marinated alligator from the refrigerator to come closer to room temperature. In a separate shallow bowl, beat the eggs with 1/4 cup milk to make the wet-dip.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2 to 3 inches (about 1 quart for a medium pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dry mix into the oil — it should sizzle and rise to the surface.

Working in small batches to avoid overcrowding, drain the alligator pieces briefly from the buttermilk (do not dry completely). Dredge each piece first in the dry breading mix, then dip into the egg-milk mixture, and finally return to the dry mix, pressing lightly to adhere a good coating. Shake off excess.

Carefully lower 4–6 pieces at a time into the hot oil (depending on pot size), keeping space between pieces. Fry for 3 to 4 minutes, turning once midway, until the breading is golden brown and an instant-read thermometer inserted into a piece reads 145°F (63°C) and juices run clear. Smaller pieces may take closer to 2.5–3 minutes; larger pieces 4–5 minutes.

Remove cooked alligator with a slotted spoon or spider to a wire rack set over a baking sheet; this keeps the coating crisp. Do not stack pieces on paper towels (they steam and become soggy). Lightly season with sea salt while still hot.

Repeat breading and frying with remaining pieces, allowing oil to come back up to 350°F between batches.

When all batches are done, sprinkle the fried alligator with chopped parsley and serve immediately with lemon wedges and remoulade or spicy mayo on the side for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes.