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3 ways to cook alligator: fried, poached and grilled

Recipes of the week: Alligator recipes

A few weeks ago, Nancy from Napoleon, Mich., wrote in looking for recipes using alligator.

Linda from Hudson, Mich., was born and raised in Louisiana. She sent in a great recipe for fried gator.

Loren from Syracuse sent in his recipe for poached alligator. Valerie from Lambertville, Mich., says her recipe for grilled gator ribs beats spareribs any day.

For more recipes, please stop by my blog, Food, Fun & More.

Recipe request of the week:

Dear Lynn,
I’d love to have some gluten free recipes. I was recently diagnosed with Celiac disease, and it is so hard to find good food!
— Mandy from Coldwater

Send your own recipes and requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email.



  • Alligator meat
  • White vinegar or lemon
  • Salt juice
  • Red pepper
  • 2 cups corn meal
  • ½ cup flour
  • Shortening


  1. Thinly slice gater into 4 inch strips, ¼ inch thick. Remove all white fatty tissue.
  2. Place gator slices in a glass bowl and cover with vinegar or lemon juice, salt and red pepper. Soak for half an hour (no more).
  3. Roll slices in cornmeal and flour seasoned with red pepper. Fry in hot oil in an iron pot or deep fryer until golden brown, about 5 minutes. Eat while warm.



  • 2 tbsp. butter
  • 1 tbsp. extra virgin olive oil
  • 1 shallot, peeled and diced
  • 2 cloves garlic, peeled and chopped
  • 1 tsp. Old Bay Seasoning
  • Pinch of salt and pepper
  • ⅛ cup sherry
  • 2 cups dry white wine
  • 2 cups clam juice or fish stock
  • Juice from half a lemon
  • 2 lbs. alligator tail, grizzle and fat removed


  1. In a pot, add butter and oil over medium-high heat. When butter melts, add shallot and cook for two minutes then add garlic and cook a minute.
  2. Add remaining ingredients except alligator chunks. Bring to a boil, add alligator chunks, reduce heat to medium-low and poach alligator for three minutes or until the outside turns a whitish-pink color.
  3. Remove alligator with a slotted spoon to paper towels. Reserve cooking liquid for soup or other use.



  • 2 lbs. gator ribs
  • 1 cup tangerine juice
  • ⅓ cup key lime juice
  • ⅓ cup lemon juice
  • 2 tbsp. olive oil
  • 5 cloves garlic, minced
  • ½ tsp. thyme
  • ½ tsp. oregano
  • 1 tsp. cumin
  • 1 tbsp. orange zest
  • 1 tbsp. salt
  • ½ tsp. pepper


  • 1 cup orange juice
  • 4 tsp. lemon juice
  • 1 cup orange marmalade
  • ⅛ tsp. salt and pepper
  • ½ cup butter


  1. Place ribs in a large zip-style bag. Mix all ingredients (not including the glaze) and add to ribs. Marinade ribs for 3 hours.
  2. Remove ribs, saving ½ cup of marinade for basting. Grill over medium coals for about 45 minutes or until tender, basting frequently.
  3. Glaze: Cook all ingredients in a saucepan for about 15 minutes.
  4. Remove ribs from grill and baste with warm glaze just before serving.


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