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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Buttermilk Soak: Soak alligator pieces in buttermilk for at least 30 minutes.
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Breading Setup: Mix flour, cornmeal, and Cajun seasoning in a shallow dish.
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Oil Heating: Heat oil to 350°F in a deep pan.
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Breading: Remove alligator from buttermilk, dredge in seasoned flour mixture.
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Frying: Fry in batches for 3-4 minutes until golden brown.
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Remoulade: Mix mayonnaise with hot sauce and pickles for remoulade.
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Assembly: Slice French bread, add fried alligator, top with remoulade and lettuce.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
