Savor the unique and positively delicious taste of the Florida Alligator Sandwich with Slaw. This culinary adventure brings you the tender, flavorful alligator meat paired with a crisp, zesty slaw, all nestled between fresh, soft bread. It’s a bold blend of textures and flavors that captures Florida’s wild spirit in every bite. Perfect for those looking to explore the diverse tastes of the Sunshine State, this sandwich is a must-try delight that leaves a lasting impression.



  • 4 (4-ounce) Florida alligator steaks, tenderized into thin fillets
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 cups panko
  • 1/2 head Florida cabbage, sliced thin or shaved
  • 1 Florida carrot, peeled and grated
  • 1 1/2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, juiced
  • 1/4 cup rice wine vinegar
  • 1 small red onion, sliced thin
  • 4 large slices country bread
  • 1 tablespoon all-purpose seasoning (your favorite), divided
  • Sea salt and fresh ground pepper, to taste

Combine cabbage, carrot, mayonnaise, lemon juice, all-purpose seasoning and parsley in a medium-sized bowl. Stir ingredients to combine, taste and adjust seasoning with salt and pepper. Cover slaw and refrigerate.

Combine the thin sliced red onion and vinegar in a small bowl. Stir to combine and lightly season with salt and pepper. Cover red onion mixture and refrigerate.

Add oil to deep fryer and preheat to 350 to 375 degrees. Beat eggs and 1/4 cup water to create an egg mixture. Set up breading station in three separate bowls as follows: egg mixture, flour, panko. Season each with salt and pepper. Add 1/2 tablespoon all-purpose seasoning to each of the flour and panko stations.

Depending on the size of your fryer, divide alligator fillets into batches. Coat the first batch in the egg mixture and let drain slightly. Next, dip the wet fillets into seasoned flour mixture and gently shake to remove any excess. Return the fillets to the egg mixture, coat and drain excess. Lastly, toss the coated fillets in panko to evenly coat and gently shake to remove excess. Fry the alligator for 2 to 3 minutes until the internal temperature reaches 160 degrees. Drain onto a pan lined with paper towels.

To assemble, place a crispy fried alligator fillet on each slice of bread. Add an even amount of the slaw to the top of each crispy alligator fillet. Drain the red onion mixture and place an even amount on top of each open-faced sandwich. Serve warm.


Source: Fresh from Florida,