Gator Bites Recipe

Name: Willie Sue's. Sumter,S.C.s Gator Bites Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1.5 lb alligator meat (boneless tail or tenderloin), cut into 1-inch cubes; 1 cups buttermilk; 1 tbs Worcestershire sauce; 1 tsp hot sauce (such as Tabasco), or to taste; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 1 cups all-purpose flour; 0.5 cups cornstarch; 0.5 cups yellow cornmeal (fine); 1 tsp paprika; 0.25 tsp cayenne pepper; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 2 large eggs; 2 tbs milk; 1 cups vegetable oil (for deep frying) or peanut oil; 4 pieces lemon wedges; 2 tbs chopped fresh parsley (optional); 0.75 cups Creole or remoulade dipping sauce (store-bought or homemade)

Inspired by Willie Sue's. Sumter,S.C.

Time1h 15m

Serves4

Make Gator Bites Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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 Marinade & Prep

1 1/2 lb alligator meat (boneless tail or tenderloin), cut into 1-inch cubes

1 cups Buttermilk

1 tbs Original Worcestershire Sauce

1 tsp hot sauce (such as Tabasco), or to taste

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

Breading Station

1 cups 00 bread flour

1/2 cups Cornstarch

1/2 cups yellow cornmeal (fine)

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Binder & Frying

2 Large eggs

2 tbs Milk

1 cups vegetable oil (for deep frying) or peanut oil

Finishing & Sauce

4 pieces lemon wedges

2 tbs chopped fresh parsley (optional)

3/4 cups Creole or remoulade dipping sauce (store-bought or homemade)

Method

Alligator Marinade & Prep

Trim any silver skin or connective tissue from the alligator meat and pat cubes dry with paper towels. Place the 1-inch cubes in a medium bowl or resealable bag.

In a separate bowl, whisk together buttermilk, Worcestershire sauce, hot sauce, kosher salt, black pepper, and garlic powder until combined.

Pour the marinade over the alligator cubes, ensuring they are fully submerged. Cover and refrigerate for 1 to 3 hours (1 hour minimum to tenderize; up to 3 hours for extra tenderness).

Breading Station

Set up three shallow dishes: 1) flour-cornstarch-cornmeal mixture, 2) beaten eggs with milk, 3) a clean plate for finished pieces. In dish #1 combine flour, cornstarch, cornmeal, paprika, cayenne, onion powder, salt, and black pepper. Whisk to blend and break up lumps.

Remove marinated alligator from refrigerator and drain off excess buttermilk (reserve a little if pieces seem dry). Working in batches, dredge each piece first in the dry flour mixture (tapping off excess), then dip in egg wash, then back into the dry mix, pressing gently so the coating adheres. Place breaded pieces on the clean plate and let rest 5–10 minutes to set the crust.

Binder & Frying

Heat oil in a deep, heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread sizzles and browns in about 45–60 seconds. Use enough oil so pieces float and cook evenly (about 1 to 1.5 inches deep).

Fry the breaded alligator bites in small batches (6–8 pieces depending on pan size) so the oil temperature stays near 325–350°F. Cook 3–4 minutes total, turning once, until golden brown and an internal temperature of 145°F is reached. Avoid overcrowding; adjust heat to maintain oil temperature.

Use a slotted spoon to transfer cooked bites to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Finishing & Sauce

When all batches are cooked, sprinkle the gator bites with a little flaky salt and the chopped parsley, if using. Serve immediately with lemon wedges and the Creole/remoulade dipping sauce on the side.

Suggested serving: provide small bowls of extra hot sauce and tartar or remoulade for guests who want to customize the heat and tang.