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Alligator Fingers




  • 2 lbs alligator meat, cut into bite-size pieces
  • 2 Tbsp vinegar
  • salt and pepper to taste
  • oil for frying
  • ¼ cup all-purpose flour
  • 1 cup cornmeal
  • 2 Tbsp garlic powder
  • ½ tsp Cajun Chef cayenne pepper
  • 2 tsp black pepper 

Optional dipping sauce:

  • 3 Tbsp Blue Plate mayonnaise
  • 2 tsp prepared horseradish
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp red wine vinegar 


Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot. To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

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