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
1792
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. 

Nutritional Facts

Total Fat
43g
61%
Sugar
53g
59%
Saturated Fat
12g
50%
Cholesterol
100mg
33%
Carbohydrate, by difference
285g
100%
Protein
67g
100%
Vitamin A, RAE
176µg
25%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
220mg
22%
Choline, total
112mg
26%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
5µg
0%
Folate, total
163µg
41%
Iron, Fe
12mg
67%
Magnesium, Mg
201mg
63%
Manganese, Mn
3mg
100%
Niacin
19mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
730mg
100%
Riboflavin
2mg
100%
Selenium, Se
58µg
100%
Sodium, Na
1690mg
100%
Thiamin
2mg
100%
Water
295g
11%
Zinc, Zn
8mg
100%

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.