Crispy Fried Alligator Bites

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These Fried alligator bites are deliciously crispy on the outside, and moist and tender on the inside - perfect for dipping in your favorite sauce!

close up piece of fried alligator with white sauce in the background

I have been obsessed with Cajun and Creole cuisines for as long as I can remember. I have been intrigued with ingredients like alligator, crawfish, frog legs and oysters that are regularly used in this cuisine.

The first time I had alligator was actually in Dallas, TX, but I went on to eat it in New Orleans and even have managed to find a couple places in my hometown of San Diego that serve it.

These alligator bites are soaked in buttermilk and hot sauce, dipped in a Cajun spice seasoning spiked flour and deep fried until crisp. I just LOVE them with this Cajun remoulade, but they're also pretty dang good dipped in ranch dressing 🙂

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Why this recipe works
Ingredients
Step by step instructions
Top Tip
Expert tips
Frequently asked questions
More Cajun appetizer recipes
Recipe
💬 Comments

Why this recipe works

They are super simple to make, with very little preparation.
Soaking them in buttermilk first keeps the meat juicy and tender while frying, so the gator bites are never tough.
They are flavor packed with Cajun spice seasoning and Louisiana hot sauce - classic flavors!

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Ingredients

Alligator meat isn't something you can typically find in your local grocery store, but you can definitely order it online. If you've never had alligator meat, it tastes slightly similar to frog legs. And if you've never had frog legs, I'm not sure what to tell you LOL.

Some people say it tastes like chicken, but I say it tastes like chicken that's been living in the sea. Either way, I find the flavor wonderful and love eating alligator!

We use buttermilk to soak the alligator in, both to tenderize it and to soften the flavor a bit.

The Cajun seasoning is used to season the flour when we fry so our gator bites get a nice Cajun flavor to them! I highly recommend making your own Cajun spice seasoning as I think it's just so much better than store bought.

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Step by step instructions

raw alligatro pices in a bowl of light orange creamy liquid

Step 1: Combine the buttermilk with the hot sauce, then add the alligator. Let it soak for 2-4 hours in the fridge.

Step 2: Mix the Cajun seasoning and flour together.

Step 3: Heat oil in a Dutch oven or other deep pot to 350F degrees. Oil should be about 3 inches deep.

a piece of alligator being dipped in a flour mixture

Step 4: Dip the alligator pieces in the flour mixture.

Step 5: Gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside.

Top Tip

Cook in 3 batches to ensure each batch fries up crisp and non-greasy.

Step 6: Remove and drain on paper towels. Serve with Cajun remoulade sauce or dip in ranch dressing.

fried gator bites on brown paper garnished with parsley and white sauce

How to serve alligator bites

These are great served alongside this Cajun rice, Cajun blackened catfish or this amazing chicken and sausage gumbo.

I also really like this as a "main" dish to accompany this blackened shrimp salad.

While I'm a huge fan of this Creole remoulade, you could also serve these with ranch dressing, tartar sauce, cocktail sauce (make it extra spicy with some added horseradish), this lobster ravioli sauce (don't worry, it's not weird) or even our famous sweet and tangy BBQ sauce.

fried meat on parchment paper with a bowl of white sauce

Expert tips

If you use a store bought Cajun seasoning, taste it for salt content and reduce the amount used in the flour if needed.
Cook the alligator in 3 batches to make sure you don't crowd the pan. If you crowd the pan, the temperature of the oil drops and your bites will be greasy and soggy.
It's best to serve these gator bites right away while they're hot and crisp. Keep batches warm in a 200°F degree oven while finishing.
Use a thermometer to ensure the oil stays hot. If the temperature of the oils gets too low, the gator bites will be soggy and greasy instead of crisp.

Frequently asked questions

Are gator bites chewy?

While we take steps to tenderize the gator, the meat itself is slightly chewy so it will always have just a touch of chewiness (as much wild meat does).

Do gator bites taste like chicken?

Gator bites do have the slight taste of chicken. It tastes as though it is chicken that has spent it's life in the sea! It's like a cross between chicken and fish, leaning more towards chicken that fish.

Storage and reheating instructions.

This fried alligator is not great leftover - the bites tend to get soggy. However, if you have an air fryer, you can crisp them up using the reheat function.

You can also reheat them in the toaster oven or a regular oven on 350F degrees until warmed through.

More Cajun appetizer recipes

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Recipe

Crispy Fried Alligator Bites

These fried alligator bites are deliciously crispy on the outside, and moist and tender on the outside - perfect for dipping in your favorite sauce

4.86 from 28 votes

Print Rate

Course: Appetizer

Cuisine: Cajun/Creole

Prep Time: 5

Cook Time: 15

Soak: 2

Total Time: 2 20

Servings: servings

Calories: 300kcal

Author: Danielle Wolter

Ingredients

Instructions

Cut the alligator into 1-2 inch pieces.
Combine the buttermilk with the hot sauce, then add the alligator. Let it soak for 2-4 hours in the fridge.
Mix the Cajun seasoning and flour together.
Heat oil in a Dutch oven or other deep pot to 350°F degrees. Oil should be about 3 inches deep.
Dip the alligator pieces in the flour mixture then gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside.
**Cook in 3 batches to ensure each batch fries up crisp and non-greasy.
Remove and drain on paper towels. Serve with Cajun remoulade sauce or dip in ranch dressing.

Expert Tips:

If you use a store bought Cajun seasoning, taste it for salt content and reduce the amount used in the flour if needed.

Cook the alligator in 3 batches to make sure you don't crowd the pan. If you crowd the pan, the temperature of the oil drops and your bites will be greasy and soggy.

It's best to serve these gator bites right away while they're hot and crisp. Keep batches warm in a 200°F degree oven while finishing.

Use a thermometer to ensure the oil stays hot. If the temperature of the oils gets too low, the gator bites will be soggy and greasy instead of crisp.