Chef Randé Gator Bites

2 Pounds Alligator Pieces
Salt
Pepper
Buttermilk
Chef Rande̒ Cajun Fish Fry Mix

Cut up the alligator in to small bites. Approximately 1” square is great.
Lightly season the alligator bites with salt and pepper
Place the alligator bites in a bowl and cover with the buttermilk. Marinate for about an hour, but no more than 24 hours.
Heat oil in a deep fryer or a cast iron skillet to 350°.
Remove excess buttermilk from the alligator pieces.
Coat the alligator bites in the Chef Rande̒ Cajun Fish Fry Mix
With the oil at 350°, slowly drop in the bites and fry until golden brown on all sides.
Work in batches. Transfer to a wire rack when cooked.

Chef Rande̒ Tip: For extra crispy alligator bites, dip them back in the buttermilk and then one more time in my Cajun Fish Fry Mix.

Never had alligator? It’s a mild white meat and firm in texture. Yep, it takes just like chicken!

Chef Randé Cooking Tips

The secret to perfect fried seafood is the temperature of the oil. 350° is ideal. Low oil temperatures make greasy seafood. Be sure to bring the temperature back to 350° before each batch.

Always shake off excess Fish Fix Mix before you drop fish in the oil.

This will prevent the excess from burning on the bottom of the pan.

Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.

Only use enough oil to cover half of what you’re frying.

When you remove the fish, place it on a metal drying rack. Don’t use paper towels. The steam from the fish will make it soggy.

Work in small batches to maintain the oil temperature.

Don’t overcrowd the fryer.

If you add salt, do it after the fish is done frying. Don’t add it to the Cajun Fish Fry Mix.

Only flip once! This will keep your Cajun Fish Fry Mix crispy.