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ONIMA recipes

Fried and Blackened Gator with Cajun Sumac Dipping Sauce

By Tyler Mains

Fried and Blackened Gator with Cajun Sumac Dipping Sauce

Two preparations of alligator—fried and blackened—with a Cajun Sumac, horseradish and mayonnaise dipping sauce.

Yield
Serves 4
Active Time
30 minutes
Total Time
1 hour
Difficulty
Intermediate

Ingredients

For the Alligator

  • 1 lb alligator meat, tenderized with a meat mallet
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons Cajun Sumac hot sauce
  • 2 tsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • Oil for frying

For the Blackened Alligator

  • 1 lb alligator meat, tenderized with a meat mallet
  • 2 tbsp Panola blackened seasoning
  • 2 tbsp olive oil

For the Cajun Sumac Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp Cajun Sumac hot sauce
  • 1 tbsp prepared horseradish
  • 1 tsp lemon juice
  • Salt to taste

Step by step

  1. Mix

    Combine mayonnaise, Cajun Sumac hot sauce, horseradish, and lemon juice. Season with salt to taste.

  2. Chill

    Chill the sauce until ready to serve.

  3. Marinate

    Soak the tenderized alligator in buttermilk for at least 30 minutes.

  4. Season

    Mix flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper in a bowl.

  5. Fry

    Heat oil to 350°F (175°C). Dredge the marinated alligator in the flour mixture and fry for 3-4 minutes per side until golden brown.

  6. Season

    Rub tenderized alligator meat with blackened seasoning.

  7. Cook

    Heat olive oil in a skillet and cook the seasoned alligator for 3-4 minutes per side until blackened.

  8. Arrange

    Serve fried and blackened alligator on a platter with Cajun Sumac dipping sauce.

The whole recipe, at a glance

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Ingredients Preparation flow
1/2 cup mayonnaise Mix mayonnaise, Cajun Sumac, horseradish and lemon juice. Salt to taste. Chill the dipping sauce until serving. Arrange fried and blackened alligator on a platter with the chilled dipping sauce.
1 tbsp Cajun Sumac hot sauce
1 tbsp prepared horseradish
1 tsp lemon juice
Salt to taste
1 lb alligator meat, tenderized with a meat mallet Soak tenderized alligator in buttermilk for at least 30 minutes. Dredge marinated alligator in seasoned flour. Fry at 350°F / 175°C for 3–4 minutes per side, until golden.
1 cup buttermilk
1 cup all-purpose flour Mix flour with Cajun seasoning, paprika, garlic powder, onion powder, salt and pepper.
2 tsp Cajun seasoning
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
Oil for frying
1 lb alligator meat, tenderized with a meat mallet Rub the second portion of tenderized alligator with blackened seasoning. Heat olive oil and cook the seasoned alligator for 3–4 minutes per side, until blackened.
2 tbsp Panola blackened seasoning
2 tbsp olive oil

2 tablespoons Cajun Sumac hot sauce. Also listed for the fried alligator. The written method does not specify where this additional sauce is added.

For the Fried Alligator:

To Serve:

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Fried and Blackened Gator with Cajun Sumac Dipping Sauce
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    1× · Serves 4

    Choose 0.1–20×. Amounts scale; use the listed times as a guide and follow the doneness cues. Keep seasoning to taste. For larger batches, use extra pans or cook in batches as needed.