Fried Alligator Salad
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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Servings
4
Ingredients
- 2 sweet potatoes, peeled and julienned
- 1 quart rice-wine vinegar
- 2 cup water
- 1 cup sugar
- 2 tablespoon minced garlic
- 2 cup mayonnaise
- 2 cup jarred sliced jalapeños, 4 tablespoons juice reserved
- 4 tablespoon honey
- 1 tablespoon hot sauce, preferably texas pete
- salt, to taste
- 1 quart buttermilk
- 4 tablespoon chopped dill
- 1/2 pound fresh alligator meat
- vegetable oil, for frying
- all-purpose flour, for breading
- salt and pepper, to taste
- 5 cup baby arugula
Directions
- 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.
- Combine all of the ingredients in a bowl and refrigerate.
- 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.