Now and then, we serve alligator here at Alligator Hall. I mean, it’s almost a requisite of living here. I might add, however, that generally it’s more of a novelty than anything. But quite frankly, when it comes down to it, each time I serve it we’re all surprised at what a big hit it is. If done right, alligator can be very tasty.
So, if you happen to get some alligator, here’s a very cool way to serve it. (Oh, for those a little less adventuresome, you can do this with chicken too….!)
1 1/2 lbs of alligator tail meat – cut into cubes (be sure your alligator has been carefully cut to remove all the tough stuff. It’s quite obvious what’s tough if you’re the one doing the cutting.)
- 4 boneless, skinless chicken breasts cut into cubes
- 1 onion, quartered
- 1 red bell pepper, sliced
- 4 dill pickles, cut into 1 inch slices
- 1 (8 ounce) package tempura mix
- 1 quart peanut oil for frying
- 2 cups of buttermilk
- 2 tsp seasoned salt
- Combine buttermilk and seasoned salt to create your marinade. Marinade your alligator in the salted buttermilk for 2-3 hours.
- Pat dry the alligator and begin your skewering.
- Thread skewer sticks with pieces of onion, red bell pepper, dill pickle, alternating with cubes of alligator.
- Prepare tempura mix according to package directions. Transfer to a long dish for dipping skewers into. Heat 1 inch of oil in a large heavy skillet to 365 degrees F (180 degrees C).
- Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5 to 8 minutes on each side, or until golden. The quicker the alligator cooks, the more tender it is!