1 lb boneless ‘gator, fresh or frozen
2 T Cajun seasoning
1 t garlic powder
1 C buttermilk
1 large egg
1 t spicy mustard
5 dashes Frank’s Louisiana hot sauce (or hot sauce of your choice)
3 C lard, or vegetable shortening
2 C flour
Pat the ‘gator meat dry and place in a medium bowl. Season with the Cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and marinate 20 minutes at room temperature.
Remove the alligator from the dry spices.
Heat vegetable shortening in a large cast iron skillet to 350°F or use an electric deep fryer.
In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with Cajun seasoning.
Dip the alligator in the flour and shake off excess. Dip into the buttermilk mixture and shake off. Then dip back into the flour and shake off. Repeat this process until all the ‘gator meat is coated.
Add the ‘gator pieces to the skillet in batches being careful not to overcrowd the skillet.
Cook the ‘gator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the ‘gator to a plate lined with paper towels. Repeat the process until all the ‘gator is cooked.
In the Savannah area you can buy ‘gator meat from Trapper Jack here: