alligator po' boy — United States

Alligator po' boy is a Louisiana sandwich built around fried alligator meat, cut into bite-sized pieces, breaded and deep fried until crisp, then piled onto a length of crusty French bread with lettuce, tomato and a spiced, mayonnaise-based sauce. The sandwich is reported across Louisiana, particularly around New Orleans and the bayou parishes, sold at seafood shacks, festivals and casual restaurants where it sits on the menu alongside more common shrimp or oyster po' boys. It reflects the wider availability of alligator meat in the region's markets and kitchens. To prepare it, alligator meat, often from the tail, is cut into strips or small pieces and seasoned or briefly marinated before being dredged in seasoned cornmeal or flour. The pieces are deep fried until golden and crisp on the outside while staying tender within. A length of French bread is split and lightly toasted, then spread with a spiced mayonnaise or remoulade sauce and filled with the fried alligator, shredded lettuce, sliced tomato and pickles. Preparations differ from one kitchen to another: some restaurants grill or blacken the alligator instead of frying it for a lighter version, the seasoning blend used on the meat and in the sauce varies in heat and composition, and some cooks add a few dashes of hot sauce or extra pickles inside the bread. The length and style of bread used can also change depending on where the sandwich is served.