Crispy, golden-fried alligator nuggets seasoned with classic Cajun spices. This Louisiana favorite is surprisingly tender and juicy, perfect as an appetizer with a zesty remoulade sauce.
In a medium bowl, combine the alligator cubes, buttermilk, and 1 tablespoon of hot sauce.
Stir to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours. This helps tenderize the meat.
2
Prepare the remoulade sauce
While the alligator marinates, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, paprika, cayenne, garlic powder, and chopped green onions in a small bowl.
Cover and chill in the refrigerator until ready to serve.
3
Set up the dredge and heat the oil
In a shallow dish or a large zip-top bag, combine the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper. Mix well.
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until a thermometer registers 350°F (175°C).
Crispy, golden-fried alligator nuggets seasoned with classic Cajun spices. This Louisiana favorite is surprisingly tender and juicy, perfect as an appetizer with a zesty remoulade sauce.
This cajun_creole recipe takes 30 minutes to prepare and yields 4 servings. At 1198.67 calories per serving with 44.13g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Remove the alligator pieces from the buttermilk marinade, allowing any excess to drip off. Do not pat them dry.
Working in batches, toss the alligator pieces in the flour mixture until they are thoroughly coated.
Carefully place the coated alligator into the hot oil, being sure not to overcrowd the pot.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature should reach 160°F (71°C).
Use a slotted spoon to transfer the fried bites to a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve immediately
Serve the hot alligator bites immediately with the chilled remoulade sauce and fresh lemon wedges on the side for squeezing.
Pro Tips
1For the most tender result, use alligator tenderloin if you can find it.
2Do not overcook the alligator, as it can become tough and rubbery very quickly.
3Maintaining a consistent oil temperature of 350°F (175°C) is crucial for a crispy, non-greasy coating.
4To ensure the coating sticks well, let the dredged alligator pieces rest on a wire rack for a few minutes before frying.
5Fried alligator is best enjoyed fresh. Leftovers can be stored in the fridge but will lose their crispiness.
Recipe Variations
gluten free
Gluten free
Use a gluten-free all-purpose flour blend instead of regular flour and ensure your Cajun seasoning is certified gluten-free.
spicy
Spicy
Add 1/2 teaspoon of extra cayenne pepper to the dredge and a tablespoon of your favorite hot sauce to the remoulade for more heat.
healthy
Healthy
For a baked version, dredge the bites, spray them with cooking oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
quick
Quick
If you're short on time, skip the 30-minute marinade. Just dip the alligator pieces in the buttermilk mixture right before dredging.
