Fried Alligator

 Fried Alligator

Why It’s Special

Fried alligator is a Louisiana delicacy, often served as an appetizer in Cajun restaurants and at festivals. The meat is mild, somewhere between chicken and fish, and takes on spices beautifully. When battered and fried, it becomes golden, crispy, and perfect for dipping in remoulade or hot sauce.

Ingredients (Serves 4–6)

1 lb alligator tail meat, cut into bite-size pieces

2 cups buttermilk

2 cups all-purpose flour

1 cup cornmeal

2 tsp Cajun seasoning (plus more for sprinkling)

1 tsp garlic powder

1 tsp paprika

½ tsp cayenne pepper (optional, for heat)

1 tsp salt

½ tsp black pepper

Vegetable oil, for frying

For Serving (optional):

Cajun remoulade sauce

Lemon wedges

Hot sauce

Instructions

Marinate the Meat

Place alligator pieces in a bowl with buttermilk. Cover and refrigerate at least 1 hour (this tenderizes the meat and removes any gamey taste).

Prepare the Breading

In a shallow dish, mix flour, cornmeal, Cajun seasoning, garlic powder, paprika, cayenne, salt, and black pepper.

Heat the Oil

Pour vegetable oil into a deep skillet or Dutch oven to about 2 inches deep. Heat to 350°F (175°C).

Coat the Alligator

Drain alligator pieces from buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat. Shake off excess.

Fry Until Golden

Fry in batches, 3–4 minutes per side, until golden brown and crisp. Avoid overcrowding the pan.

Drain and Serve

Transfer to a paper towel–lined plate. Sprinkle with extra Cajun seasoning while hot. Serve immediately with dipping sauces.

Tips

The tail is the most tender cut of alligator, but other cuts work too if marinated longer.

Try frying in peanut oil for extra flavor.

Leftovers make a great po’boy sandwich with French bread, lettuce, tomato, and remoulade.