Buzz
Alligator meat is a popular dish in the southern United States and can be easily cooked at home. Grilling and frying are among the favored methods for cooking alligator, suitable for both novice and experienced chefs.
Grilling Alligator Kabobs
- Ingredients for Alligator Kabobs
Crispy Fried Alligator
- 1 pound (0.45 kg) of alligator meat, cubed or sliced
- 2 tablespoons (30 mL) vinegar
- Pinch of salt and pepper
- Fish batter
- Vegetable or canola oil for frying
Cooking Instructions
Grilling Alligator Kabobs
Prepare the orange marinade, dividing it into two equal portions. Combine 1⁄2 cup (120 mL) orange juice concentrate, 1⁄4 cup (59 mL) orange juice, 2 tablespoons (30 mL) soy sauce, 2 tablespoons (25 grams) brown sugar, 1 teaspoon (2.1 grams) cumin, and ¼ teaspoon (0.45 grams) cayenne. Mix thoroughly until the marinade is consistent.
- Set aside half of the mixture for basting during grilling.
Marinate the alligator meat in the refrigerator for 15 minutes. Place 1 pound (0.45 kg) of cubed meat into the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 15 minutes.
- For a richer flavor, marinate for up to 2 hours. Beyond that, the texture may change.
Soak wooden skewers in water for 10 minutes. Submerge wooden skewers in water to prevent burning on the grill and maintain moisture during cooking.
- This helps prevent skewers from catching fire and keeps the meat moist.
Thread the alligator and vegetables onto skewers. Alternate meat and vegetables on skewers, leaving space between each piece for even cooking.
- Avoid overcrowding the skewers; aim for 5-6 pieces per skewer.
Grill the kabobs over high heat for 3-4 minutes. Heat the grill to 250 °F (121 °C) and grill the kabobs directly on the grate, spaced about 1⁄4 inch (0.64 cm) apart.
- Grilling with the hood down adds a smoky flavor, while keeping it up lets the marinade shine.
Baste the skewers with marinade once on the grill. While grilling, brush the kabobs with additional marinade to enhance flavor and moisture.
- This enhances flavor and keeps the meat juicy during grilling.
Turn the kabobs and grill for another 3-4 minutes. Use tongs to flip the kabobs and baste if needed. Grill for an additional 3-4 minutes, then remove from heat.
- Grilling for 6 minutes results in medium doneness, while 8 minutes yields medium-well.
Check for doneness by cutting into a piece of meat. Slice one piece open to ensure there's no pink inside, similar to checking chicken. If needed, return to the grill for 1 minute.
- Extra kabobs can be refrigerated for up to 1 week in an airtight container.
Frying Alligator
Combine alligator meat, salt, pepper, and vinegar in a bowl. Season 1 pound (0.45 kg) of alligator with salt, pepper, and 2 tablespoons (30 mL) of vinegar. Mix well.
- Vinegar tenderizes the meat before frying.
Marinate the meat in the fridge for 10-15 minutes. Cover and refrigerate the bowl. After marinating, remove the meat.
- Ensure a small amount of vinegar remains at the bowl's bottom after marinating.
Heat oil in a skillet over medium-high heat. Place a skillet on the stove and add vegetable or canola oil. Heat until the oil is deep enough. It takes about 10 minutes for the oil to reach frying temperature, so be patient.
- Oil temperature is critical for frying, so ensure it's adequately heated.
Coat each piece of alligator meat in fish batter. Dip the meat into pre-made fish batter or make your own with flour, milk, water, baking powder, and salt. Coat each piece evenly.
- To batter all pieces, place them on a plate after coating.
Add 3-4 coated meat pieces to the hot oil. Check oil temperature (350–375 °F / 177–191 °C) and carefully place the meat in the skillet. Ensure even cooking by avoiding overcrowding.
- Lower the meat into the oil cautiously to prevent splashing.
Fry the alligator for 3 minutes or until golden and floating. Monitor the cooking process closely. When the batter turns golden and the meat floats, it's ready. Flip if necessary for even frying.
- Use tongs to flip pieces if they don't turn on their own.
Remove cooked pieces with tongs and drain on a paper towel. Carefully take the pieces out of the oil and place them on a paper towel to absorb excess oil.
- Continue frying remaining pieces in batches.
Offer a variety of dipping sauces alongside. Fried alligator pairs well with classic chicken nugget dips like spicy mustard, sweet and sour, or barbecue sauce.
- For a gourmet touch, create homemade sauces like spicy mayo or a flavorful garlic butter sauce.
Helpful Tips
-
When buying alligator meat, opt for cuts from the tail for better texture and flavor.
Warnings
- Never leave oil or a grill unattended while cooking.
Essentials
Alligator Kabobs
- Orange juice concentrate
- Orange juice
- Soy sauce
- Brown sugar
- Cumin
- Cayenne
- Alligator meat
- Assorted chopped vegetables (optional)
- Kabob skewers
- Tongs
- Basting brush
- Grill
Fried Alligator
- Alligator meat
- Vinegar
- Salt and pepper
- Fish batter
- Vegetable or canola oil
- Skillet
- Thermometer
- Tongs
