Alligator has historically been used as a source of meat in the southern United States, and it is still eaten there today. The meat, which has a mild fishy flavor and a firm texture, is considered healthy due to its being high in protein and having little fat. It can only be legally sourced from alligator farms and is available for purchase in specialty food stores, some grocery stores, and through mail order. Meat from the alligator’s tail and backbone are considered the choicest cuts. Alligator meat is often tenderized and marinated before being fried, smoked, stewed, roasted, or sautéed.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
18 minutes
Total Time
2 hours 28 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the alligator cubes and milk in a bowl and chill in the refrigerator for 2–3 hours.
- Drain the milk from the meat and then sprinkle the meat with the creole seasoning.
- Add the mustard to the bowl and stir until the meat is coated in the mustard.
- Combine the fish fry mix and pancake mix in a large plastic bag.
- Add the cubes of meat to the bag, close it, and shake the bag to coat the meat.
- Heat the oil to 375°F in a fryer or frying pan.
- Add the meat cubes, in batches, to the hot oil and cook for 5–6 minutes or until golden brown.
- Serve hot with a dipping sauce such as ranch dressing or cocktail sauce.
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