Alligator Po' Boy
Alligator Recipe
1Setup & Prepare
Cultural Context
This iconic New Orleans sandwich showcases fried alligator in the traditional po' boy format, creating a dish that's both authentically Louisiana and uniquely American. The po' boy represents the working-class roots of New Orleans cuisine, where excellent ingredients were made accessible through familiar presentations.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Soak alligator strips in buttermilk for 30 minutes to tenderize.
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Breading Setup: Combine flour, cornmeal, Cajun seasoning, and salt in large bowl.
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Oil Heating: Heat oil to 375°F in deep fryer or large pot.
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Bread Preparation: Split French bread loaves and hollow out slightly to make room for filling.
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Breading: Remove alligator from buttermilk and dredge in seasoned flour mixture.
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Frying: Fry breaded alligator in batches 3-4 minutes until golden brown and cooked through (145°F internal temperature).
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Assembly: Spread mayonnaise on bread. Layer with lettuce, tomatoes, pickles, and hot fried alligator.
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Service: Serve immediately while alligator is hot and crispy. Provide hot sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the alligator or it becomes tough
- Use authentic New Orleans French bread if available
- Traditional "dressed" po' boys include lettuce, tomatoes, pickles, and mayo
Wine Pairing
A cold beer or crisp white wine like Muscadet complements the fried seafood-style preparation.
Nutrition Facts
Per serving: 485 calories, 38g protein, 22g fat, 38g carbohydrates. Classic New Orleans comfort food.
