Fried Alligator Recipe
farm-raised white tail meat, hand-battered
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Ingredients
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Alligator and Marinade
Dry Coating
Breading Station & Frying
Finishing & Dipping Sauce
Method
Alligator and Marinade
Trim and cut
Pat the alligator meat dry with paper towels. Trim away any excess fat or connective tissue and cut the meat into uniform 1/2-inch strips or bite-size pieces so they cook evenly.
Marinate
Place the cut alligator in a shallow bowl. Add buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to coat, cover, and refrigerate for at least 1 hour and up to 4 hours. The acid in the buttermilk tenderizes the meat and helps the coating adhere.
Dry Coating
Prepare dry mix
In a wide shallow dish or bowl, whisk together the all-purpose flour and cornmeal until combined. Add garlic powder, onion powder, smoked paprika, cayenne pepper, 1 tsp kosher salt and 1/2 tsp black pepper. Mix well so spices are evenly distributed.
Breading Station & Frying
Set up station
Place the beaten eggs and milk in a separate shallow bowl. Remove the marinated alligator from the refrigerator and let excess buttermilk drip off (reserve the marinade only if you want to dip back briefly). Have the dry coating and egg wash arranged for a three-step breading: flour/cornmeal, egg wash, then flour/cornmeal again for a double-dredge.
Dredge pieces
Working in batches to avoid overcrowding, dredge each piece first in the dry mix, then dip into the egg wash, then press back into the dry mix so pieces are well coated. Shake off excess. Place coated pieces on a wire rack while you heat the oil.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 to 3 inches (roughly 3–4 cups depending on pot size). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one small piece—oil should sizzle and brown on contact without smoking.
Fry
Fry the coated alligator pieces in batches so the oil temperature remains steady. Fry for 2½ to 4 minutes per batch, turning occasionally, until golden brown and crisp. Internal temperature of cooked alligator should reach 145°F (63°C) and meat should be opaque and firm. Avoid overcrowding the pot to keep pieces crispy.
Drain
Using a slotted spoon or spider, transfer fried pieces to a wire rack set over a sheet pan or to paper towels to drain. Immediately season lightly with additional salt if desired. Repeat with remaining batches, allowing oil to return to 350°F between batches.