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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4
Servings
841
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickled sweet potatoes

  • sweet potatoes, peeled and julienned
  • 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

  • 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. 

Nutritional Facts

Total Fat
32g
46%
Sugar
29g
32%
Saturated Fat
11g
46%
Cholesterol
85mg
28%
Carbohydrate, by difference
115g
88%
Protein
33g
72%
Vitamin A, RAE
264µg
38%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
36mg
48%
Vitamin K (phylloquinone)
95µg
100%
Calcium, Ca
228mg
23%
Choline, total
81mg
19%
Fiber, total dietary
25g
100%
Fluoride, F
5µg
0%
Folate, total
152µg
38%
Iron, Fe
11mg
61%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
408mg
58%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
1604mg
100%
Thiamin
1mg
91%
Water
511g
19%
Zinc, Zn
3mg
38%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.