Ingredients1 h servings 487 cals
- 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.
Per Serving: 487 calories; 20.4 g fat; 19.1 g carbohydrates; 54 g protein; 2 mg cholesterol; 60 mg sodium. Full nutrition
ReviewsRead all reviews 13
very good recipe. I marinated mine in buttermilk and it turned out well. if you dont have buttermilk, you can use 1 cup milk with 1 TBS of lemon juice or vinegar, let sit 10 minutes. alligator i...
Good recipe. The alligator tastes a little like chicken. Would give it a 5 out of 5 but the recipe just seemed to me missing something. Maybe it needs a little basil in the mix. One other option...
This is a true southern recipe. I usually do dip mine in buttermilk prior to flouring but I tried it with the vinegar this time and it was good.
The meat was perfectly seasoned. You may wish to double the amount of dipping sauce as we found it wasn't enough. I found frozen alligator meat at a specialty grocery store. Although it tasted...
I used apple cidar vinegar to do the marinade. I also tenderized them with a tenderizing hammer before I marinated them and instead of plain cornmeal and all the seasonings I just used som Louis...
Good basic recipe for alligator fingers.I use Frank's Red Hot sauce mixed in with the vinegar to marinate.