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Created by Chef Remy
Tender chunks of Louisiana gator marinated in buttermilk and Cajun spices, fried golden and crispy, served with a creamy remoulade that'll have your guests fighting over the last bite.
Alligator is bayou food at its finest. Folks who've never tried it get nervous, but one bite and they're converts for life. The tail meat is tender, mild, almost sweet. It's closer to chicken than fish, but with a character all its own. My grandmother Evangeline would say that God put gators in Louisiana so we'd have something interesting to eat.
Now here's what most people get wrong: they treat alligator like it's exotic and precious. It's not. It's country food. You season it bold, you fry it hot, and you serve it generous. At Lagniappe, we go through fifty pounds on a busy football weekend. The secret is the buttermilk soak. That acid tenderizes the meat and lets the seasoning work its way deep into every piece. Then you hit it again with seasoned flour. Layers of flavor, that's the bayou way.
Don't be shy with the cayenne. This is Cajun cooking, and Cajun cooking has heat. Start with what I tell you here, taste a piece after frying, and adjust your next batch. Your palate is the final judge. I've been making these for thirty years, and I still taste as I go.
Quantity
2 pounds
cut into 1-inch cubes
Quantity
2 cups
Quantity
2 tablespoons
Quantity
3 teaspoons, divided
Quantity
1 1/2 cups
Quantity
1/2 cup
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
Quantity
1 teaspoon
Quantity
about 4 cups
for frying
Quantity
1 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
1
minced
Quantity
1 clove
minced
Quantity
1/2 teaspoon
Quantity
for garnish
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| alligator tail meatcut into 1-inch cubes | 2 pounds |
| buttermilk | 2 cups |
| Louisiana hot sauce | 2 tablespoons |
| Cajun seasoning | 3 teaspoons, divided |
| all-purpose flour | 1 1/2 cups |
| fine cornmeal | 1/2 cup |
| garlic powder | 1 teaspoon |
| onion powder | 1 teaspoon |
| smoked paprika | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon |
| black pepper | 1/2 teaspoon |
| white pepper | 1/2 teaspoon |
| kosher salt | 1 teaspoon |
| peanut or vegetable oilfor frying | about 4 cups |
| mayonnaise | 1 cup |
| Creole mustard | 2 tablespoons |
| prepared horseradish | 1 tablespoon |
| fresh lemon juice | 1 tablespoon |
| hot sauce (for remoulade) | 2 teaspoons |
| green onionminced | 1 |
| garlicminced | 1 clove |
| smoked paprika (for remoulade) | 1/2 teaspoon |
| fresh parsley (optional) | for garnish |
| lemon wedges (optional) | for serving |
Put your alligator cubes in a large bowl. Season them with one teaspoon of Cajun seasoning and toss to coat every piece. Pour the buttermilk over the meat, add the hot sauce, and stir to combine. Cover and refrigerate for at least two hours, or overnight if you have the time. The buttermilk does two jobs: it tenderizes the meat and carries seasoning into every fiber.
While the gator marinates, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, hot sauce, minced green onion, garlic, and smoked paprika in a bowl. Taste it. Adjust the heat and acid to your liking. Cover and refrigerate for at least thirty minutes so the flavors can marry. Good remoulade improves with time. That's something four generations of Boudreaux cooks figured out.
In a shallow dish or pie plate, whisk together the flour, cornmeal, remaining two teaspoons of Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, black pepper, white pepper, and salt. This triple pepper combination gives you heat with complexity. Run your fingers through it. It should smell like Louisiana.
Pour oil into a large Dutch oven or deep cast iron skillet to a depth of about two inches. Heat over medium-high until a deep-fry thermometer reads 350°F. This temperature is critical. Too low and the bites absorb oil and turn greasy. Too high and the outside burns before the inside cooks through. At Lagniappe, we check the temp before every batch.
Remove gator pieces from the buttermilk and let excess drip off for a few seconds. Working in batches, dredge each piece in the seasoned flour mixture, pressing gently to help the coating adhere. Shake off any excess. The coating should be even, not clumpy. Set breaded pieces on a wire rack while you finish the rest.
Carefully lower six to eight pieces into the hot oil. Don't crowd the pot or the temperature drops and you get soggy bites. Fry for three to four minutes, turning once, until the coating is deep golden brown and the internal temperature reaches 145°F. The bites should float and turn easily when they're ready. Listen for that steady sizzle. If it goes quiet, your oil is too cool.
Transfer fried bites to a wire rack set over a sheet pan. Hit them with a light sprinkle of salt while they're still hot. The salt sticks better and seasons the crust. Let the oil come back to 350°F between batches. This is not optional. Rush it and you'll taste the difference.
Pile the alligator bites on a platter. Scatter fresh parsley over the top and arrange lemon wedges around the edges. Set the remoulade in a bowl in the center. These are best eaten hot, standing around the kitchen with people you love, reaching over each other for just one more. That's the bayou way.
1 serving (about 230g)
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