* 1 pound alligator tail, trimmed of excess fat and cut into roughly 1-inch pieces
* 1-2 red bell peppers, cut into 1-inch pieces
* 1⁄4 cup fresh chives, finely chopped
* 1⁄4 cup fresh chervil, finely chopped
* 1⁄4 cup fresh tarragon, finely chopped
* 1 pint buttermilk
* 1⁄4 cup flour (for buttermilk batter)
* 1 teaspoon Spanish paprika
* 1⁄4 teaspoon cayenne
* 1 teaspoon black pepper
* 1⁄2 teaspoon allspice
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 cup flour (for dredging)
* Canola oil
1. Combine the finely chopped herbs (chives, chervil, tarragon) in a small bowl.
2. In a medium-sized bowl, combine the buttermilk, flour, paprika, cayenne, black pepper, allspice, onion powder and garlic powder into batter.
4. Batter alligator and peppers in buttermilk combination.
5. Remove from batter, and dredge in flour until well-coated.
6. Fry in canola oil at 350 degrees Fahrenheit. (Note: The alligator and peppers can be fried in a tall saucepan in shallow oil, or deep-fried.)
7. Fry until color begins to pass golden brown, about 2-3 minutes.
8. Season with salt to taste.
9. Toss in herb blend and serve with choice of sauce. (Note: Bo’s serves the fried alligator with fresno chili aioli, which is a standard aioli recipe combined with a fresno chili puree.)
Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.