Fried Alligator with Spicy Sugar Glaze and A Crisp Coleslaw Salad

Ingredients

For the Alligator:

• 1 pound alligator meat, cut into 1-2 inch chunks
• 1 cup buttermilk (for marinating)
• 1 ½ cups all-purpose flour
• ½ cup tapioca starch
• 2 tablespoons cornstarch (Maizena)
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil or peanut oil for frying

For the Glaze:

• ¼ cup honey
• 2 tablespoons hot sauce(e.g., Texas Pete or your preferred brand)
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 2 tablespoons white wine vinegar
• ½ teaspoon chili powder (adjust to desired heat level)
• ¼ teaspoon salt
• 1 tablespoon cornsyrup
• 2 tablespoons of soy sauce

For the raw salad:

• 1 cup red cabbage, thinly sliced
• 3-4 radishes, thinly sliced
• 1 small turnip, thinly sliced or peeled
• 1 yellow beet, peeled  or thinly peeled
• 2 cups mixed salad greens (e.g., baby spinach, arugula, and lettuce mix)

For the Dressing:

• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon soy sauce
• 1 teaspoon honey
• 2 tablespoons olive oil

Optional Toppings:

• 2 tablespoons salted chopped peanuts
• 1 tablespoon Everything bagel seasoning (a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt)
• Microgreens

Instructions

1. Marinate the Alligator: Place the alligator chunks in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Prepare the Coating: Combine the flour, tapioca starch, cornstarch, salt, and pepper in a large mixing bowl. Mix well.
3. Heat the Oil: In a deep fryer or a large, heavy-bottomed pot, heat the oil to 350°F. Use enough oil to fully submerge the alligator pieces.
4. Coat the Alligator: Remove the alligator chunks from the buttermilk, letting any excess drip off. Dredge them in the flour mixture, ensuring each piece is fully coated. Shake off excess flour.
5. Fry the Alligator: Working in batches, fry the coated alligator chunks for 3-5 minutes. When you see them starting to color a little, remove them from the oil and let rest fry them again for 3-4 minutes until golden and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
6. Make the Glaze: Combine the honey, hot sauce, brown sugar, white sugar, white wine vinegar, soy sauce, chili powder, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer until the glaze becomes thick and syrupy (about 5-7 minutes).
7. Glaze the Alligator: Place the fried alligator chunks in a large mixing bowl. Pour the warm glaze over them and toss to coat evenly.
8. Add Toppings (Optional): Sprinkle the glazed alligator with salted chopped peanuts or Everything bagel seasoning before serving for added crunch and flavor.
9. Prepare the raw veggiesalad: Thinly slice the red cabbage, radishes, turnip, and yellow beet. Combine the prepared vegetables in a large bowl with the mixed salad greens and baby spinach.
10. Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and olive oil until well combined.
11. Toss the Salad: Drizzle the dressing over the salad and toss gently to coat the vegetables evenly.

Serve:

Garnish with toasted sesame seeds and microgreens and serve immediately.

Tips:

Peanuts: Lightly toast the chopped peanuts in a dry pan for extra flavor.

Everything Bagel Seasoning: If making your blend, use equal parts sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt.