Fried Alligator with Spicy Sugar Glaze and A Crisp Coleslaw Salad
Crispy fried alligator gets a bold twist with a spicy sugar glaze, delivering the perfect balance of sweet and savory. Paired with a fresh, crunchy salad, this dish is indulgent yet light and packed with flavor.
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
- 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.
- Prepare the Coating: Combine the flour, tapioca starch, cornstarch, salt, and pepper in a large mixing bowl. Mix well.
- 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.
- 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.
- 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.
- 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).
- Glaze the Alligator: Place the fried alligator chunks in a large mixing bowl. Pour the warm glaze over them and toss to coat evenly.
- Add Toppings (Optional): Sprinkle the glazed alligator with salted chopped peanuts or Everything bagel seasoning before serving for added crunch and flavor.
- 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.
- Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and olive oil until well combined.
- 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.
