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Fried Alligator Salad Recipe
Oct 25, 2012 @ 2:39 PM
Posted by
Daily Value: 114%
Servings: 4
Low-Carb
Posted by
Nutrition
Cal/Serving: 2,286Daily Value: 114%
Servings: 4
Low-Carb
| Fat | 195g | 299% |
| Saturated | 18g | 89% |
| Trans | 1g | 0% |
| Carbs | 109g | 36% |
| Fiber | 5g | 20% |
| Sugars | 89g | 0% |
| Protein | 25g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 4215mg | 176% |
| Calcium | 454mg | 45% |
| Magnesium | 98mg | 25% |
| Potassium | 1268mg | 36% |
| Iron | 4mg | 24% |
| Zinc | 5mg | 32% |
| Vitamin A | 10628IU | 213% |
| Vitamin C | 70mg | 116% |
| Thiamin (B1) | 0mg | 15% |
| Riboflavin (B2) | 1mg | 35% |
| Niacin (B3) | 4mg | 20% |
| Vitamin B6 | 1mg | 43% |
| Folic Acid (B9) | 59µg | 15% |
| Vitamin B12 | 2µg | 30% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 42mg | 212% |
| Vitamin K | 71µg | 89% |
| Fatty acids, total monounsaturated | 119g | 0% |
| Fatty acids, total polyunsaturated | 49g | 0% |
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INGREDIENTS
For the pickled sweet potatoes:
- 2 sweet potatoes, peeled and julienned
- 1 quart rice-wine vinegar
- 2 cups water
- 1 cup sugar
- 2 tablespoons minced garlic
For the dressing:
- 2 cups mayonnaise
- 2 cups jarred sliced jalapeños, 4 tablespoons juice reserved
- 4 tablespoons honey
- 1 tablespoon hot sauce, preferably Texas Pete
- Salt, to taste
For the alligator:
- 1 quart buttermilk
- 4 tablespoons chopped dill
- 1/2 pound fresh alligator meat
- Vegetable oil, for frying
- All-purpose flour, for breading
- Salt and pepper, to taste
- 5 cups baby arugula
DIRECTIONS
For the pickled sweet potatoes:
Place the sweet potatoes in a long, shallow dish. Combine the rice-wine vinegar, water, sugar, and garlic in a pot. Bring to a boil, cover with a lid, and remove from the heat. While still warm, pour the mixture over the sweet potatoes. Cover, refrigerate, and allow the sweet potatoes to pickle for at least 24 hours.
For the dressing:
Combine all of the ingredients in a bowl and refrigerate.
For the alligator:
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.
Recipe Details
Servings: 4Cuisine: American
