ACE CHAMPION
A tasty recipe for Fried Alligator, cajun-style! Try this recipe featuring alligator that has been marinated in cajun seasonings, battered in buttermilk and seasoned flour and then fried until golden. So delicious! Want to see how it's done? We have the video right here!
Provided by By Ace Champion | June 16, 2017 12:52 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- 1 Pat the alligator meat dry. Place the alligator in a medium bowl and season with the cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and allow marinating for at least 10 minutes at room temperature. 2 Remove the alligator from the dry spices. 3 Heat vegetable shortening in a large cast-iron skillet until it registers 350°F (176°C) or use a recommended electric deep fryer. 4 In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with some cajun seasoning as well. 5 Dip the alligator in the flour and shake off. Then add into the buttermilk mixture and shake off. Then back into the flour and shake off. Repeat the process until all is done. 6 When the oil is ready, add the alligator pieces to the skillet in batches, shaking off any excess flour before adding them to the oil and being careful not to overcrowd the skillet. Start with the larger pieces. 7 Cook the alligator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the alligator to a plate lined with paper towels. Repeat the process until all the Alligator is cooked.
CRISPY FRIED ALLIGATOR BITES
These Fried Alligator bites are deliciously crispy on the outside, and moist and tender on the outside - perfect for dipping in your favorite sauce
Provided by Danielle Wolter
Categories Appetizer
Time 2h20m
Number Of Ingredients 6
Steps:
- Cut the alligator into 1-2 inch pieces.
- Combine the buttermilk with the hot sauce, then add the alligator. Let it soak for 2-4 hours in the fridge.
- Mix the Cajun seasoning and flour together.
- Heat oil in a Dutch oven or other deep pot to 350F degrees. Oil should be about 3 inches deep.
- Dip the alligator pieces in the flour mixture then gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside.
- **Cook in 3 batches to ensure each batch fries up crisp and non-greasy.
- Remove and drain on paper towels. Serve with Cajun remoulade sauce or dip in ranch dressing.
Nutrition Facts : ServingSize 3 ounces, Calories 300 kcal, Carbohydrate 19 g, Protein 38 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 100 mg, Fiber 1 g, Sugar 2 g
FRIED ALLIGATOR WITH A GARLIC AIOLI DIPPING SAUCE; MEDITERRANEAN ALLIGATOR WITH A TOMATO AND CAPER SAUCE; ALLIGATOR PICATTA
Steps:
- Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
- In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
- Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
- Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.
FRIED SNAPPER WITH CREOLE SAUCE
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.
Provided by Korsha Wilson
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
- Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
- Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
- Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
- Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
- Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
- Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.
FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE
You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
- Heat the oil in a large skillet.
- When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
- Drain on paper towels.
- Season with salt.
- Serve with Remoulade Sauce recipe#87124.
Nutrition Facts : Calories 598.5, Fat 55.6, SaturatedFat 7.3, Cholesterol 26.4, Sodium 166.3, Carbohydrate 22.8, Fiber 2.8, Sugar 0.9, Protein 4.5
CREOLE REMOULADE SAUCE
A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Sauces
Time 10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
- For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6
FRIED ALLIGATOR WITH CREOLE REMOULADE SAUCE
We love fried gator here is south Louisiana. Anytime we have a fish fry we always try to get our hands on some gator. Certain times of the year it is pretty easy to find. We only like the tail though. The Creole sauce recipe I got from a local restaruant..it goes well with the gator. I also use it with my boiled crawfish. My husband is a puriest, he doesnt want any dip for anything. I am a dipper,lol.
Provided by Debbie W @debbie110772
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- Mix all sauce ingredients togather and store in refrierator.
- take prepared gator and sprinkle with a little salt and pepper. Soak pieces of gator in buttermilk in a bowl for about 2 hours. Turning every now and then making sure they are all coated.drain weel after 2 hours
- Mix flour and all dry seasoning togather. add gator and toss to coat evenly.
- Make sure oil is at 350(we use a thermometer) fry gator for aprox 3-4 min or until golden brown. When they come out of the oil you can sprinkle with a little creole seasoning for extra spice!!
- Dip in sauce and enjoy!! Sweet savory gator!!
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