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Grillin with the Guru – Fried Alligator

Posted by dylanguillory on July 14, 2021 in Watch Grillin With the Guru
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Fried Alligator

Timing is everything. Especially when cooking a tough, lean meat like alligator.  A high temperature for a short time is the key to success here.  400° for 3 minutes on each side will yield golden brown, tender deliciousness.

Ingredients:

  • 1 lb. Alligator filets (tenderized)
  • 1 pint Buttermilk
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Louisiana Love Seasoning Blends-Extra Love
  • 1 quart Canola oil
  • 2 cups All-purpose flour
  • 2 large Eggs 
  • ½ cup Milk
  • 2 cups Panko bread crumbs
  • Frying thermometer

Method:

In a large, non-metallic bowl place the alligator meat, buttermilk, lemon juice, and seasoning, stirring well to combine.

Allow to marinade in the refrigerator for at least one, no more than 6 hours.

Place a large, heavy pot over medium-high heat, add about 2 inches canola oil, and the thermometer.

Heat until 400°

While oil is heating, set up a frying station with two plates and a bowl. 

Add the flour and bread crumbs to each of the plates, season with Louisiana Love, and stir.

Add the eggs and milk to the bowl, season with Louisiana Love to taste, and beat to combine.

Shake off excess buttermilk, and batter in the following order: flour, egg wash, breadcrumbs.

Fry for 3 minutes per side, then remove to a rack over a sheet pan or a paper towel lined tray.

Grilled Green Onion Beignets:

The dough will be soft. A spatula can be used to get the dough to the oil for frying.

Cheat:  Café Du Monde makes an excellent beignet mix that will yield great results.

Ingredients:

  • 1 bunch Green onions
  • 1 quart Canola oil
  • 1 cup Cake flour or all-purpose flour
  • 4 tablespoons Baking powder
  • ¼ teaspoon Baking soda
  • 1 tablespoon Sugar
  • 1 teaspoon Kosher salt
  • 1 tablespoon Louisiana Love Seasoning Blends
  • 5 ounces Milk or water
  • Bench flour (all-purpose)
  • Frying thermometer

Method:

Lightly oil the green onions and grill over a medium hardwood fire for about 5 minutes until softened and slightly charred.

Remove and let cool.

Chop green onions and reserve.

Place a heavy skillet over medium-high heat and add thermometer, then heat until 375°.

In a large bowl add the flour, baking powder, baking soda, sugar, salt, and Louisiana Love, stirring to combine.

Add chopped green onions, milk, and stir until incorporated. Dough will be sticky.

Using plenty of bench flour on the rolling surface, turn out the dough and top with more flour.

Roll out to about ⅛” thickness. 

Cut into large rectangle pieces, and fry on each side until golden.

Remove to a wire rack over a sheet pan, or a paper towel lined tray.

Spiced Cream Cheese Sauce

Ingredients:

  • 8 ounces Cream cheese (softened)
  • 8 ounces Sour cream
  • Louisiana Love Seasoning Blends to taste
  • 1 tablespoon Fresh lemon juice
  • 4 ounces Water

Method:

In a heavy, medium pot over low heat and place the cream cheese. 

Once the cream cheese is melted add the sour cream, seasoning, and lemon juice.

Add enough water to make the sauce pourable, but not thin.

Hot Cane Syrup Sauce

Ingredients:

1 cup Steens cane syrup

2 tablespoons Louisiana Hot Sauce

1 teaspoon Louisiana Love Seasoning Blends

¼ cup Fresh mint (chopped)

Method:

Place a heavy, small pot over medium-high heat, and add syrup, hot sauce, and seasoning.

Once boiling, reduce heat to simmer for 5 minutes.

Remove from heat and add mint.

Stay hungry.

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Posted in Watch Grillin With the Guru | Tagged Cajun Cooking, Cajun Grill, Curt Guillory, Grillin with the Guru, Keith Guidry, Louisiana Love

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