Fried Alligator Recipe
farm-raised white tail meat, hand-battered
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.
Alligator and Marinade
Breading and Seasoning
Frying and Serving
Method
Alligator and Marinade
Trim and cut
Pat the alligator tail meat dry with paper towels. Trim away any silver skin or excess fat. Cut the meat into bite-size strips or 1/2- to 3/4-inch thick strips, about 2–3 inches long for even frying.
Marinate
Place the cut alligator pieces in a shallow bowl. Whisk together the buttermilk, hot sauce, 1 tsp Kosher salt, and 1/2 tsp black pepper. Pour the marinade over the meat so pieces are submerged. Cover and refrigerate for 2 to 4 hours (or up to overnight) to tenderize and flavor the meat.
Breading and Seasoning
Prepare breading mix
In a shallow wide bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, yellow cornmeal, garlic powder, onion powder, paprika, cayenne, dried thyme (if using), 1 tsp Kosher salt, and 1/2 tsp black pepper until evenly combined.
Make egg wash
In a separate shallow bowl, beat the 2 eggs with 2 tablespoons cold water until smooth. This will act as the wet binder for the breading.
Dredge the alligator
Working in batches to avoid crowding, remove pieces from the buttermilk, letting excess drip back into the bowl. First dredge each piece in the flour mixture, pressing lightly so the dry mix adheres. Dip the floured piece into the egg wash, then return it to the flour mixture for a second coat, pressing to create a rough, textured crust. Place breaded pieces on a wire rack set over a sheet pan; let rest 10–15 minutes to help the coating adhere.
Frying and Serving
Heat oil
Pour 3 to 4 cups neutral frying oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 1.5 to 2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one bread crumb; it should sizzle and brown in about 45–60 seconds.
Fry in batches
Carefully lower a single layer of breaded alligator pieces into the hot oil, leaving space between pieces. Fry for 3 to 4 minutes, turning once, until the exterior is golden brown and an instant-read thermometer inserted into a piece reads 145–150°F (63–66°C). Cooking time will vary slightly by piece size. Do not overcrowd the pot; maintain oil temperature between 325–350°F by adjusting heat between batches.
Drain and finish
Using a slotted spoon or spider, transfer fried pieces to a wire rack set over a sheet pan or to paper towels to drain briefly. Immediately sprinkle lightly with the 1/2 teaspoon finishing sea salt while still hot. Keep finished pieces warm in a low oven (200°F / 95°C) on a rack if frying multiple batches.