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
*Remoulade Sauce
3Cooking Instructions
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Remoulade Preparation: Mix mayo, mustard, capers, and Cajun spices for dipping.
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Breading Setup: Set up flour, egg wash, and seasoned breadcrumbs.
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Oil Heating: Heat oil to 350°F.
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Breading: Coat alligator pieces in flour, egg, then breadcrumbs.
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Frying: Fry in batches until golden, about 3-4 minutes per side.
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Draining: Drain on a wire rack and season immediately.
▶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 - 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.
