Fried Alligator With Creole Remoulade Sauce Recipes

CRISPY FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1-2 inch pieces.
• Combine the buttermilk with the hot sauce, then add the alligator. Let it soak for 2-4 hours in the fridge.
• Mix the Cajun seasoning and flour together.
• Heat oil in a Dutch oven or other deep pot to 350F degrees. Oil should be about 3 inches deep.
• Dip the alligator pieces in the flour mixture then gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside.
• **Cook in 3 batches to ensure each batch fries up crisp and non-greasy.
• Remove and drain on paper towels. Serve with Cajun remoulade sauce or dip in ranch dressing.

FRIED ALLIGATOR WITH CREOLE REMOULADE SAUCE

Steps:

• 1. Mix all sauce ingredients togather and store in refrierator.
• 2. take prepared gator and sprinkle with a little salt and pepper. Soak pieces of gator in buttermilk in a bowl for about 2 hours. Turning every now and then making sure they are all coated.drain weel after 2 hours
• 3. Mix flour and all dry seasoning togather. add gator and toss to coat evenly.
• 4. Make sure oil is at 350(we use a thermometer) fry gator for aprox 3-4 min or until golden brown. When they come out of the oil you can sprinkle with a little creole seasoning for extra spice!!
• 5. Dip in sauce and enjoy!! Sweet savory gator!!

FRIED ALLIGATOR WITH A GARLIC AIOLI DIPPING SAUCE; MEDITERRANEAN ALLIGATOR WITH A TOMATO AND CAPER SAUCE; ALLIGATOR PICATTA

Steps:

• Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
• In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
• Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
• Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.