Traditional recipes

Fried Alligator Salad

Fried Alligator Salad


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In a medium-sized bowl, combine the buttermilk and dill. Add the alligator, cover, and refrigerate for 24 hours.

When ready to cook, heat 1-inch oil in a pot over medium-high heat. After 5 minutes, take a pinch of flour and throw it into pan. If flour bubbles up, the oil is ready for frying.

Place the flour in a bowl or on a plate. Heavily season the flour with salt and pepper. Remove the alligator from the buttermilk. Heavily dredge the alligator in the flour. Fry until golden brown and cooked through.

Meanwhile, in a bowl combine the baby arugula, pickled sweet potatoes, and enough dressing to lightly coat. Gently but thoroughly mix and put a handful of salad mixture on each plate.

Place the fried alligator around the salad mix and serve immediately.


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Fried Alligator with a Garlic Aioli Dipping Sauce Mediterranean Alligator with a Tomato and Caper Sauce Alligator Picatta

Fried Alligator with a Garlic Aioli Dipping Sauce Mediterranean Alligator with a Tomato and Caper Sauce Alligator Picatta

Alligator Fingers

Alligator Fingers

Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip

Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip

Okefenokee Fried Alligator

Okefenokee Fried Alligator

Szechuan Alligator in a Crispy Noodle Nest with Lemon Ginger Dressing and Shiitakes

Szechuan Alligator in a Crispy Noodle Nest with Lemon Ginger Dressing and Shiitakes

Sea and Be Seen : A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot

Fried Alligator Salad - Recipes





CAJUN FRIED ALLIGATOR TAIL

Prep Time: 1 Hour
Yields: 6&ndash8 Servings

Comment:
Cajun &ldquopopcorn&rdquo made its way to appetizer and bar menus throughout Bayou Country in the early 1980s. However, this popcorn is not exploded corn kernels instead, it is deep-fried crawfish tails, lump crabmeat, small shrimp or even diced alligator.

Ingredients:
3 pounds alligator tail, cut into ¾-inch cubes
1 onion, sliced
2 cups salad oil
1 cup red wine vinegar
1 tbsp dried basil
1 tsp dried tarragon
3 cups cold water
vegetable oil for frying
2 eggs, beaten
1 cup milk
1 cup water
salt and cayenne pepper to taste
granulated garlic to taste
3 cups seasoned corn flour or fish fry mix

Method:
In a large mixing bowl, combine onion, salad oil, red wine vinegar, basil, tarragon and cold water and let sit at room temperature for 1 hour. Add alligator, cover and refrigerate 24 hours. In a home-style deep fryer such as a FryDaddy, preheat oil to 375°F. In a mixing bowl, blend eggs, milk and remaining water and season to taste with salt, cayenne pepper and granulated garlic. Remove alligator from marinade, drain well and dip into egg batter. Coat pieces in seasoned corn flour then fry until golden brown. Serve hot with Louisiana Seafood Cocktail Sauce or Louisiana Tartar Sauce.


Gator Nuggets

  • 1 pound of Alligator Meat (can substitute chicken if you prefer)
  • All Purpose Flour
  • Salt
  • Black Pepper
  • Creole Seasoning
  • Onion Powder
  • Paprika
  • 1 Egg, beaten
  • Buttermilk
  • 2 tsp Water
  • Oil for Frying , vegetable or peanut

Cajun Style Alligator Nuggets

How to Cook Country Gator Nuggets

Alligator Nuggets with Dipping Sauce

Fried Alligator Meat

Let&rsquos make this Fried Gator Nuggets Recipe!


Fried Alligator Po Boy with Spicy Remoulade Sauce Recipe

Alligator season is in full swing down in Florida right now. If you find yourself driving along Coastal Highway 98 through the sleepy little town of Panacea, stop by and see the folks at Mineral Springs Seafood to see if they have a gator or two at the shop.

Much like deer processors around the country, the guys at Mineral Springs process gators for local hunters. Since gators are classified as seafood, they are also allowed to sell packaged, wild-caught gator meat.

We never miss a chance to stop in and visit when we are down that way. While you are there, pick up some alligator meat for this Fried Gator Po Boy, or some alligator sausage, or fresh seafood, or their smoked mullet and other dips. You can't go wrong with anything they sell.

The secret to any good Po Boy is good bread, plenty of crispy fried meat and a spicy sauce to top it all off. This one has all of those.

Ingredients

2-3 pounds of gator meat, cut into 1-inch cubes

Freshly shredded or leaf lettuce

2-3 loaves of good French bread, preferably from a bakery

Dredge for gator

1 cup fine yellow cornmeal

2 tablespoons Cajun Seasoning

1/4 cup yellow or brown mustard

1 Tablespoon Dill Pickle Relish

2 teaspoons Cayenne pepper

2 teaspoons Everglades All-purpose seasoning

2 teaspoons prepared horseradish

1 large clove garlic, minced

Cooking Instructions

Heat a half-inch of peanut oil over medium-high heat. While the peanut oil heats, mix the remoulade sauce ingredients and stash it in the refrigerator.

Cut the French bread into sandwich-sized sections and slice. Toast lightly.

Mix the dredge ingredients well. Toss the gator chunks to coat well with the dredge mixture. Drop the gator, a piece at a time, into the hot oil. Fry the gator in batches so that you don't overcrowd the pan. Cook for three to four minutes per side until the coating is crisp and golden brown and the meat is just cooked through.

Pile the fried gator high on the toasted bread. Top with shredded lettuce, a few tomato slices, and a liberal helping of spicy remoulade sauce.

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Fried Alligator with Srirancha

Srirancha
1 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/4 cup Sriracha sauce
Juice of 1/2 lemon
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh chives, for serving

Fried Alligator
1 pound alligator tail meat, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/4 cup Sriracha sauce
Vegetable oil, for frying
2 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
1 teaspoon garlic powder

To make the Srirancha: In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, Sriracha, lemon juice and vinegar. Taste the sauce and season with salt and pepper.

To make the fried alligator: Lightly season the alligator with salt and pepper.

In a large bowl, whisk together the buttermilk and Sriracha. Add the alligator and let sit at room temperature for 15 minutes.

While the alligator marinates, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat in a large, heavy-bottomed pot. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.

While the oil is heating, whisk together the flour and Old Bay with 1 tablespoon salt and 2 teaspoons pepper in a second large bowl.

When the oil is hot, remove the alligator from the buttermilk and thoroughly dredge in the flour mixture. Tap off any excess flour and carefully transfer one half of the alligator to the hot oil. Fry the alligator until golden brown and crisp, about 5 minutes. Let drain on prepared plate, lightly season with salt and then transfer to a serving platter. Repeat with the remaining half of the alligator.

Transfer the Srirancha to a serving dish and garnish with the chives. Serve the sauce alongside the hot alligator.

Photo Credit: Maura Friedman


Fried Alligator with Srirancha

Srirancha
1 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/4 cup Sriracha sauce
Juice of 1/2 lemon
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh chives, for serving

Fried Alligator
1 pound alligator tail meat, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/4 cup Sriracha sauce
Vegetable oil, for frying
2 1/2 cups all-purpose flour
1 tablespoon Old Bay Seasoning
1 teaspoon garlic powder

To make the Srirancha: In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, Sriracha, lemon juice and vinegar. Taste the sauce and season with salt and pepper.

To make the fried alligator: Lightly season the alligator with salt and pepper.

In a large bowl, whisk together the buttermilk and Sriracha. Add the alligator and let sit at room temperature for 15 minutes.

While the alligator marinates, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat in a large, heavy-bottomed pot. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.

While the oil is heating, whisk together the flour and Old Bay with 1 tablespoon salt and 2 teaspoons pepper in a second large bowl.

When the oil is hot, remove the alligator from the buttermilk and thoroughly dredge in the flour mixture. Tap off any excess flour and carefully transfer one half of the alligator to the hot oil. Fry the alligator until golden brown and crisp, about 5 minutes. Let drain on prepared plate, lightly season with salt and then transfer to a serving platter. Repeat with the remaining half of the alligator.

Transfer the Srirancha to a serving dish and garnish with the chives. Serve the sauce alongside the hot alligator.

Photo Credit: Maura Friedman


Sweet Treats

Leave room for our customer favorite, Homemade Bread Pudding topped with our own Butter Rum sauce. It's the best in Louisiana!

Your server will bring by a tray showing you our selection of our other delicious desserts: Atchafalaya Mud Cake, Caramel Cheesecake, Key Lime Pie, Homemade Butter Pecan Pie, Chocolate Chunk Brownie, Homemade Oreo Cream Dirt Cake. 8.99 Get your dessert heated and topped with a scoop of Vanilla Ice Cream. 3.50

Save room for our specility drinks - Spiced Rootbeer Float & Chocolate Martini


Fried Alligator Salad - Recipes


WHAT COMES WITH MY ENTREE?

All Entrees are served with HOMEMADE HUSHPUPPIES and CREAMY PINEAPPLE COLESLAW.
AND
ONE of the following sides:
BAKED POTATO
MASHED POTATOES
BUTTERED CORN
FUD FRIES

MAC & CHEESE

Add a Second Item For Only $1.99

WANT TO ADD A CAESAR SALAD OR A FRESH GARDEN SALAD TO YOUR MEAL?

Our Caesar is made with Fresh Romaine Lettuce tossed in a signature Caesar Dressing with Croutons. Our Garden Salad is a spectacular blend of Mixed Greens, Tomatoes, Red Onion, Cucumber and Croutons served with your choice of our homemade dressings. Your choice of salads only $5.99

You can also substitute a Caesar or Garden Salad for your side item for only $2.99

EXTRA FIXINS
Add 5 Coconut Shrimp for only $7.99
Add 6 Shrimp Scampi or Fried Shrimp for only $7.99
Add 4 oz. Fried Gator Tail for only $7.99

(Sorry, these items are only available with the purchase of an entrée)


Alligator - Gator Bites

1. Cut "gator" meat into small chunks and marinate overnight.

2. Place the meat in a large zip-lock freezer bag.

3. Add a large bottle of Louisiana Hot Sauce to the bag and zip it up. Use the bag to rub the marinade all over the gator meat. Add a little water to cover all of the meat if needed.

4. Place in the refrigerator to marinate overnight.

5. Heat a deep-fryer to 350 Degrees F.

6. Mix together the flour and cornmeal.

7. Dip the gator meat in the flour and cornmeal mix.

8. Carefully place the floured meat into the hot oil.

9. Fry for 2-3 minutes until they turn golden brown.

10. Remove and drain on paper towels.

11. Season with Cajun Seasoning while they are hot!

12. Garnish: Sit the Gator Bites on top of some lettuce leaves. Decorate with slices of lemon and red peppers.

Set out a small bowl of lemon wedges for folks who want to squeeze a little on their Gator Bites.


Watch the video: Κίνα: Πωλούνται ζώα ως ζωντανά παιχνίδια (July 2022).


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