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Course
Small Bites
Duration
30 minutes, plus 2 hours of marinating
Serves
4
Chef’s notes
Despite their unappetizing appearance, almost half of a gator’s weight is edible, tasty meat. Of all that protein, the tail and cheeks are the choicest cuts. This recipe is a tribute to the Cajun culture that shares much of its territory with gators. If you can’t get your hands on alligator, try this versatile recipe with any pale-fleshed critter, like turkey, cottontail, or bullfrog.
Ingredients
- 2 lb. alligator tail, cut into 2-inch chunks
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp. Cajun seasoning, plus extra
- Vegetable or peanut oil for frying
- Salt and pepper
Remoulade
- 1/2 cup mayonnaise
- 2 tbsp. Creole mustard (or whole-grain brown mustard)
- 1 tsp. smoked paprika
- 1 tbsp. pickled jalapeño, chopped
- 1/2 clove of garlic, minced
- 1/2 green onion, finely sliced
- Louisiana hot sauce to taste
Also works with
Turkey, pheasant, fish, cottontail, bullfrog
Special equipment
Fryer or large cast iron skillet
Preparation
- Whisk the mayo, mustard, paprika, jalapeño, garlic, and green onion to make the remoulade. Season to taste with a few dashes of hot sauce.
- Season the alligator chunks with salt and pepper and place inside of a bowl or sealable bag with the buttermilk. Marinate for at least an hour, but no more than 24.
- When you’re ready to cook, heat oil in a deep fryer or a large cast iron skillet to 350 degrees.
- Mix the flour, breadcrumbs, and Cajun seasoning. Spread across a plate.
- Remove the alligator from the bowl and squeeze out the excess liquid. Dredge each nugget across the breadcrumbs to coat. For extra crispy nuggets, dip them back into the buttermilk and then dredge in breadcrumbs again.
- When the oil is hot, carefully drop in each piece and fry until golden brown, or about 5 minutes, depending on nugget size. Work in batches as needed and transfer to a wire rack when cooked. Serve hot with the remoulade.
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Chef’s notes
Despite their unappetizing appearance, almost half of a gator’s weight is edible, tasty meat. Of all that protein, the tail and cheeks are the choicest cuts. This recipe is a tribute to the Cajun culture that shares much of its territory with gators. If you can’t get your hands on alligator, try this versatile recipe with any pale-fleshed critter, like turkey, cottontail, or bullfrog.
Ingredients
- 2 lb. alligator tail, cut into 2-inch chunks
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tbsp. Cajun seasoning, plus extra
- Vegetable or peanut oil for frying
- Salt and pepper
Remoulade
- 1/2 cup mayonnaise
- 2 tbsp. Creole mustard (or whole-grain brown mustard)
- 1 tsp. smoked paprika
- 1 tbsp. pickled jalapeño, chopped
- 1/2 clove of garlic, minced
- 1/2 green onion, finely sliced
- Louisiana hot sauce to taste
Also works with
Turkey, pheasant, fish, cottontail, bullfrog
Special equipment
Fryer or large cast iron skillet
Preparation
- Whisk the mayo, mustard, paprika, jalapeño, garlic, and green onion to make the remoulade. Season to taste with a few dashes of hot sauce.
- Season the alligator chunks with salt and pepper and place inside of a bowl or sealable bag with the buttermilk. Marinate for at least an hour, but no more than 24.
- When you’re ready to cook, heat oil in a deep fryer or a large cast iron skillet to 350 degrees.
- Mix the flour, breadcrumbs, and Cajun seasoning. Spread across a plate.
- Remove the alligator from the bowl and squeeze out the excess liquid. Dredge each nugget across the breadcrumbs to coat. For extra crispy nuggets, dip them back into the buttermilk and then dredge in breadcrumbs again.
- When the oil is hot, carefully drop in each piece and fry until golden brown, or about 5 minutes, depending on nugget size. Work in batches as needed and transfer to a wire rack when cooked. Serve hot with the remoulade.