Fried Alligator Nuggets Recipes

LOUISIANA STYLE FRIED ALLIGATOR NUGGETS

Steps:

• Assemble all of your ingredients and supplies. This process goes fast. Have a large plate with paper towels next to the stove.
• Set up a saute pan on the stove with at least a ¼ inch of oil, and have tongs nearby.
• Set up three bowls on the counter, one with a cup of milk, the next with a cup of flour mixed with salt and pepper to taste, and the third for the breaded nuggets.
• Cut the gator into bite sized nuggets. The nature of the alligator meat will produce organic shaped chunks, but keep the size consistent.
• Dredge each piece in the flour mixture, dunk in the milk, then dredge in the flour again.
• Put the twice-dredged pieces in a bowl to await frying.
• Heat the oil to medium-high, it'll be ready when the oil is shiny.
• Gently add nuggets to the pan, and be careful not to crowd the pan. Keep an eye on the nuggets, they only require about a minute on each side to achieve the perfect golden color.
• Once out of the oil, drain the nuggets on paper towels and enjoy hot with your favorite seafood sauce or remoulade.

FRIED GATOR NUGGETS

Steps:

• Whisk the mayo, mustard, paprika, jalapeño, garlic, and green onion to make the remoulade. Season to taste with a few dashes of hot sauce.
• Season the alligator chunks with salt and pepper and place inside of a bowl or sealable bag with the buttermilk. Marinate for at least an hour, but no more than 24.
• When you're ready to cook, heat oil in a deep fryer or a large cast iron skillet to 350 degrees.
• Mix the flour, breadcrumbs, and Cajun seasoning. Spread across a plate.
• Remove the alligator from the bowl and squeeze out the excess liquid. Dredge each nugget across the breadcrumbs to coat. For extra crispy nuggets, dip them back into the buttermilk and then dredge in breadcrumbs again.
• When the oil is hot, carefully drop in each piece and fry until golden brown, or about 5 minutes, depending on nugget size. Work in batches as needed and transfer to a wire rack when cooked. Serve hot with the remoulade.

ALLIGATOR FINGERS

Steps:

• Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
• Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
• Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
• When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
• To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

ACE CHAMPION

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.