Best 4 Fried Alligator Nuggets Recipes

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.

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.

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.

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.