Fried Alligator Salad

Staff Writer
Fried Alligator Salad
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
2555
Calories Per Serving
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
226g
100%
Sugar
84g
N/A
Saturated Fat
24g
100%
Cholesterol
91mg
30%
Protein
24g
47%
Carbs
106g
35%
Vitamin A
543µg
60%
Vitamin B12
2µg
30%
Vitamin B6
0.8mg
40.8%
Vitamin C
65mg
100%
Vitamin E
31mg
100%
Vitamin K
25µg
31%
Calcium
379mg
38%
Fiber
5g
18%
Folate (food)
50µg
N/A
Folate equivalent (total)
73µg
18%
Folic acid
13µg
N/A
Iron
3mg
17%
Magnesium
80mg
20%
Monounsaturated
119g
N/A
Niacin (B3)
5mg
23%
Phosphorus
421mg
60%
Polyunsaturated
76g
N/A
Potassium
1052mg
30%
Riboflavin (B2)
0.6mg
37.3%
Sodium
2598mg
100%
Sugars, added
67g
N/A
Thiamin (B1)
0.3mg
19%
Trans
1g
N/A
Zinc
5mg
31%

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