Fried Alligator Salad Recipe


Nutrition

Cal/Serving: 2,523
Daily Value: 126%
Servings: 4

Low-Carb
Fat226g347%
Saturated11g56%
Trans1g0%
Carbs100g33%
Fiber4g17%
Sugars84g0%
Protein24g47%
Cholesterol91mg30%
Sodium2012mg84%
Calcium443mg44%
Magnesium94mg24%
Potassium1156mg33%
Iron4mg22%
Zinc5mg32%
Phosphorus432mg62%
Vitamin A10610IU212%
Vitamin C67mg111%
Thiamin (B1)0mg14%
Riboflavin (B2)1mg34%
Niacin (B3)4mg20%
Vitamin B61mg42%
Folic Acid (B9)58µg15%
Vitamin B122µg30%
Vitamin D0µg0%
Vitamin E31mg154%
Vitamin K39µg49%
Fatty acids, total monounsaturated97g0%
Fatty acids, total polyunsaturated23g0%
Have a question about the nutrition data? Let us know.

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Fried Alligator Salad
Poogan's Porch

Crisp, perfectly fried fresh alligator is a must-try. Does it taste like chicken? That's something you'll have to find out for yourself. This Fried Alligator Salad is on the menu at Poogan's Porch, a Lowcountry restaurant located in Charleston, S.C.

See all salad recipes.

Click here to see Best Alligator Recipes.

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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: 4
Cuisine: American

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