Fried Alligator Recipe

Trim and cut

Trim any excess fat or sinew from the alligator meat and cut it into 1 to 1½-inch bite-size pieces. Pat dry with paper towels.

Place the cut alligator pieces in a bowl or resealable bag. Add buttermilk, hot sauce, kosher salt, and black pepper. Stir or seal and mix to coat. Refrigerate and marinate for 1 to 3 hours (at least 1 hour recommended) to tenderize and flavor the meat.

Set up a three-step breading station: 1) dredge bowl—combine flour, cornstarch, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, black pepper, and kosher salt and whisk thoroughly; 2) egg wash—whisk eggs with milk in a shallow bowl; 3) a tray for the coated pieces.

Remove marinated alligator from the refrigerator. Working in small batches to avoid clumping, shake off excess buttermilk and dredge each piece in the seasoned flour mixture, dip into the egg wash, then return to the flour mixture for a second coating. Press gently so the coating adheres. Place coated pieces on a tray and let rest for 10 minutes to set the crust.

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (about 3–4 cups is typical depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small pinch of flour into the oil—the oil should sizzle and bubble steadily.

Fry the coated alligator in batches (avoid overcrowding) for 3 to 4 minutes per batch, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece reads 145–150°F (63–66°C). Smaller pieces may cook faster—adjust time accordingly.

Use a slotted spoon or spider to transfer fried alligator to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining pieces. Sprinkle a light pinch of salt over the hot pieces immediately after frying, if desired.

While the alligator marinates or during frying, whisk together mayonnaise, Creole or Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, paprika, minced garlic, chopped green onion, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Arrange fried alligator on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with remoulade on the side for dipping.