Classic Fried Alligator with Remoulade
Alligator Recipe
1Setup & Prepare
Cultural Context
This preparation represents the heart of Louisiana Cajun cooking, where alligator has been a valued protein source for generations. The technique showcases the influence of French colonial cooking combined with local ingredients and African culinary traditions, creating a dish that's become synonymous with Louisiana cuisine and authentic Cajun hospitality.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Soak alligator strips in buttermilk for 2-4 hours refrigerated. This tenderizes the meat and removes any residual swamp flavors.
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Remoulade Preparation: Combine all sauce ingredients and mix well. Refrigerate until serving.
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Breading Setup: Combine flour, cornmeal, and all seasonings in large bowl.
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Oil Heating: Heat oil to 350°F in heavy pot or deep fryer. Temperature control is crucial for perfect texture.
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Breading: Remove alligator from buttermilk, allowing excess to drip off. Dredge pieces in seasoned flour mixture, pressing gently to ensure adherence.
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Frying: Fry in batches to avoid overcrowding, 3-4 minutes until golden brown and internal temperature reaches 145°F.
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Draining: Remove to wire rack over paper towels. Season immediately with salt while hot.
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Service: Serve hot with remoulade sauce and lemon wedges. Garnish with fresh parsley.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - alligator becomes tough when overcooked
- The buttermilk soak is essential for tender results
- Maintain oil temperature for consistent results
Wine Pairing
A crisp Sauvignon Blanc or dry Champagne cuts through the rich fried coating while complementing the delicate alligator meat.
Nutrition Facts
Per serving: 385 calories, 32g protein, 18g fat, 28g carbohydrates. High protein with Southern comfort food appeal.
