Fried Alligator
Crispy, golden-fried alligator tail with a seasoned flour crust and your choice of dipping sauces. A Southern delicacy that's tender inside and crunchy outside.
Ingredients
Method
Pat the alligator tail pieces dry with paper towels; this ensures maximum crispness when frying.
In a shallow bowl, combine all-purpose flour, Cajun seasoning, garlic powder, salt, and black pepper.
Dredge each alligator piece in the seasoned flour mixture, coating both sides evenly; shake off excess.
Heat vegetable oil to 350°F in a heavy-bottomed pot or deep skillet over medium-high heat; use a thermometer to ensure accurate temperature.
Carefully place alligator pieces into the hot oil in batches, avoiding overcrowding; fry for 3–4 minutes per side until golden brown and an internal temperature of 160°F is reached.
Transfer fried alligator to a paper-towel-lined plate to drain excess oil.
Arrange fried alligator on a serving platter and garnish with sliced green onion if desired.
Serve hot with tartar sauce on the side and fresh lemon wedges for squeezing over the top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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