YIELD: 8 (4 oz.) servings

For the remoulade:
1 cup mayonnaise
¼ cup Sriracha
2 Tbsps. whole grain mustard
2 Tbsps. olive oil
1 Tbsp. Frank’s Red Hot sauce
2 Tbsps. fresh lemon juice
1 tsp. Worcestershire sauce
5 green onions
3 Tbsps. chopped parsley
2 Tbsps. chopped green olive
2 Tbsp. small-dice celery
2 Tbsps. capers
2 cloves minced garlic
1 tsp. chili powder
1 tsp. kosher salt
½ tsp. fresh black pepper

For the alligator:
2 lbs. alligator meat
2 Tbsps. white vinegar
½ tsp. Kosher salt
¼ tsp. cracked black pepper
fryer oil/shortening, as needed
¼ cup all-purpose flour
1 cup cornmeal
2 Tbsps. garlic powder
½ tsp. cayenne pepper

1. For the remoulade: Combine mayo, Sriracha, whole grain mustard, chili powder, lemon juice, Red Hot sauce, Worcestershire, salt and pepper in a mixing bowl and whisk well.

2. Place remaining remoulade ingredients in a food processor and pulse 10 times, scraping the sides 4 times during. Add to the wet mix and whisk together well. Store for service.

3. For the alligator:Put alligator meat in a medium bowl. Mix in vinegar, salt and pepper. Cover and refrigerate 20 minutes.

4. Heat fryer to 350°F degrees.

5. In a 12-qt. cambro, add flour, cornmeal, garlic powder, cayenne and black pepper. Stir to incorporate ingredients evenly.

6. Shake off liquid from alligator meat and add to cambro. Put lid on top and shake to coat. Remove meat, shaking off excess breading, and place in fryer oil.

7. Fry until golden brown, about 3 minutes. Remove to drain shelf under heat lamp and serve hot.