Exploring Exotic Meats: Beer Battered Cajun Alligator Recipe

When was the last time you stepped out of your comfort zone in the kitchen? Whether you’re a well-seasoned chef or a novice foodie, exploring new cuisines can expand your knowledge of cooking–not to mention, explode your taste buds with exciting new sensations.
If you’re a little timid when it comes to trying new foods, an easy way to get started is to prepare an exotic ingredient using a familiar method. Since meats are especially versatile, Exotic Meats are a great way to get started. Try this recipe featuring alligator meat fried in a simple beer batter with Cajun seasonings.

Beer Battered Alligator with dipping sauce

Beer Battered Alligator with dipping sauce

Beer Battered Cajun Alligator

Ingredients:
  • 2 lbs. alligator, sliced into strips
  • 1 can of beer, any variety
  • 1/2 C all purpose flour
  • 1 C yellow corn meal
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • vegetable oil, for frying
Directions:
  1. Place the cornmeal in a shallow dish.
  2. In a separate shallow bowl, mix together the beer, flour, and spices to make a batter.
  3. Dip each strip of alligator meat into the batter, then coat liberally in the corn meal. Set the strips aside on a sheet of wax paper until ready to fry.
  4. Heat about a half inch of oil in a large skillet.
  5. When the oil is hot, add the breaded alligator strips to the pan. Cook until browned, then flip and cook until the other side is brown.
  6. Continue to cook the alligator strips in batches until it is all done.
Serve with salsa or any of your favorite dipping sauces.
For more taste bud titillation, contact us at Cilantro Cooks.
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3 Comments

Lulu Simons says:

I am intrigued by this recipe. I’m not shy about trying new things but have never even considered alligator. I have heard of crocodile steaks but not alligator. I wonder if they are very different in taste and texture.

Sedra says:

I ate alligator on a stick when I lived in south Texas. They had it at the fair. It was pretty good. It tasted sort of like a cross between dark meat chicken and pork. It was breaded and was sort of greasy, but I think that was just the way it was cooked.

The grocery store I shopped at sold it (and frog legs) at the seafood counter. I have since moved and they don’t sell it here. If you have a chance to try this, I say go for it. It’s not bad at all!

Madalyn Madalyn says:

Hmm, I am not too sure about this one. I understand trying new things in the kitchen and I could totally do that. I’m just not sure I could eat it afterwards. I think that maybe if it tastes like a cross between chicken and pork, I might be able to give it a shot.

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