Fried Alligator Salad

Fried Alligator Salad
Staff Writer
Fried Alligator Salad

Poogan's Porch

Fried Alligator Salad

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.

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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. 

Nutrition

Calories per serving:

815 kcal

Daily value:

41%

Servings:

4
  • Carbohydrate, by difference 112 g
  • Protein 36 g
  • Total lipid (fat) 30 g
  • Vitamin A, IU 3660 IU
  • Vitamin A, RAE 408 µg
  • Vitamin B-12 2 µg
  • Vitamin B-12, added 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 20 mg
  • Vitamin D 27 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 117 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 7 g
  • Aspartic acid 3 g
  • Betaine 1 mg
  • Calcium, Ca 244 mg
  • Carotene, alpha 42 µg
  • Carotene, beta 1592 µg
  • Cholesterol 91 mg
  • Choline, total 87 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 38 µg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 9 g
  • Fatty acids, total saturated 10 g
  • Fiber, total dietary 23 g
  • Fluoride, F 5 µg
  • Folate, DFE 337 µg
  • Folate, food 130 µg
  • Folate, total 267 µg
  • Folic acid 136 µg
  • Fructose 6 g
  • Galactose 1 g
  • Glucose (dextrose) 4 g
  • Glutamic acid 5 g
  • Glycine 2 g
  • Histidine 1 g
  • Iron, Fe 17 mg
  • Isoleucine 2 g
  • Leucine 2 g
  • Lutein + zeaxanthin 3672 µg
  • Lysine 2 g
  • Magnesium, Mg 115 mg
  • Manganese, Mn 2 mg
  • Methionine 1 g
  • Niacin 16 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 477 mg
  • Phytosterols 8 mg
  • Potassium, K 829 mg
  • Proline 2 g
  • Retinol 273 µg
  • Riboflavin 1 mg
  • Selenium, Se 26 µg
  • Serine 1 g
  • Sodium, Na 1653 mg
  • Starch 28 g
  • Sucrose 12 g
  • Sugars, total 24 g
  • Thiamin 1 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 2 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 514 g
  • Zinc, Zn 4 mg
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