Entree: United States – Cajun Louisiana – Fried Alligator (Cajun-style battered and deep-fried alligator meat, crisp on the outside and tender inside)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 1 lb (454 g) alligator tail meat, cut into 1-inch (2.54 cm) strips - 1 cup (240 ml) buttermilk - 2 tbsp (30 ml) hot sauce - 1 tbsp (15 ml) Worcestershire sauce - 1 1/2 cups (180 g) all-purpose flour - 1/2 cup (60 g) cornstarch - 2 tbsp (30 ml) Cajun seasoning - 1 tsp (5 ml) smoked paprika - 1 tsp (5 ml) garlic powder - 1 tsp (5 ml) onion powder - 1/2 tsp (2.5 ml) cayenne pepper (optional for extra heat) - 2 large eggs - 1/4 cup (60 ml) milk - Salt to taste - Freshly ground black pepper to taste - 1.5 qt (1,420 ml) vegetable oil or peanut oil for frying - Lemon wedges for serving - 2 tbsp (30 ml) chopped fresh parsley for garnish - Dipping sauce: 1/2 cup (120 ml) mayonnaise mixed with 2 tbsp (30 ml) Creole mustard and 1 tbsp (15 ml) hot sauce
Show original ingredient measurements
- 1 lb (454 g) alligator tail meat, cut into 1-inch strips - 1 cup (240 ml) buttermilk - 2 tbsp (30 ml) hot sauce - 1 tbsp (15 ml) Worcestershire sauce - 1 1/2 cups (180 g) all-purpose flour - 1/2 cup (60 g) cornstarch - 2 tbsp (30 ml) Cajun seasoning - 1 tsp (5 ml) smoked paprika - 1 tsp (5 ml) garlic powder - 1 tsp (5 ml) onion powder - 1/2 tsp (2.5 ml) cayenne pepper (optional for extra heat) - 2 large eggs - 1/4 cup (60 ml) milk - Salt to taste - Freshly ground black pepper to taste - 1.5 qt (1,420 ml) vegetable oil or peanut oil for frying - Lemon wedges for serving - 2 tbsp (30 ml) chopped fresh parsley for garnish - Dipping sauce: 1/2 cup (120 ml) mayonnaise mixed with 2 tbsp (30 ml) Creole mustard and 1 tbsp (15 ml) hot sauce
Instructions
1. Combine buttermilk, hot sauce, and Worcestershire in a bowl; add alligator strips, cover, and marinate in the refrigerator for at least 1 hour or up to 4 hours. 2. In a shallow bowl, whisk together flour, cornstarch, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. 3. In a separate bowl whisk eggs and milk to make an egg wash. 4. Heat oil in a deep pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain temperature. 5. Drain alligator pieces from the marinade, letting excess drip off. Dredge pieces first in the seasoned flour mixture, then dip in the egg wash, and return to the flour mixture for a double coating. 6. Fry the coated alligator strips in batches, 3–5 minutes per batch, until golden brown and the internal temperature reaches at least 145°F (63°C). Do not overcrowd the pot. 7. Transfer fried pieces to a wire rack or paper towels to drain. Sprinkle with a little extra salt while hot. 8. Serve immediately with lemon wedges, chopped parsley, and the Creole-mayo dipping sauce.
Per serving | Servings: 4
Nutrition estimated: November 6, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Trans fat is a known subtotal, with data for 7 of 16 ingredients. Sugar is a known subtotal, with data for 15 of 16 ingredients. Vitamin D is a known subtotal, with data for 13 of 16 ingredients. Missing contributions are unknown, not zero.