For many Catholics, observing Lent means giving up certain indulgences, including meat on Fridays. But did you know that alligator is an exception to this rule? Yes, the Church has ruled that this unusual protein is fair game for Lenten meals.

The unique ruling traces back to a 2010 letter from Archbishop Gregory M. Aymond of New Orleans. Responding to a parishioner’s question, the archbishop confirmed that alligators are classified as seafood in the eyes of the Catholic Church. His response was rooted in the long-standing Catholic tradition, which distinguishes land animals—such as chicken, beef, and pork—from fish and other cold-blooded creatures.

According to the United States Conference of Catholic Bishops, “Fish are a different category of animal. Salt and freshwater species of fish, amphibians, reptiles (cold-blooded animals), and shellfish are permitted.” This explanation aligns with a 17th-century decree from a Quebec bishop, who ruled that beaver meat was also permissible on Fridays, as the animal was considered semiaquatic.

For Louisiana locals, alligator isn’t just an unusual Lenten loophole—it’s a beloved staple. Whether deep-fried, blackened, or used in a spicy sauce piquant, alligator meat has a mild taste and a texture often compared to chicken or fish.

According to the Louisiana Department of Wildlife and Fisheries, “Alligator meat has a very mild taste and is a versatile substitute in recipes calling for veal, chicken, and most seafood.” The most prized cuts come from the tail and jaw, though body and leg meat are also used in regional dishes.

New Orleans chef Eric Cook, owner of Gris-Gris and Saint John restaurants, says alligator is becoming even more popular as chefs find creative ways to use it. One of the top choices? Alligator wings are bite-sized pieces from the legs that are deep-fried and served with hot sauce, just like traditional chicken wings.

Other popular ways to enjoy alligator include:

1. Fried alligator bites – Crispy, golden nuggets often served with Cajun dipping sauce.
2. Alligator sauce piquant – A spicy, tomato-based stew simmered with alligator meat.
3. Blackened alligator – Grilled with bold Louisiana seasoning for a smoky, flavorful dish.

Many cooks soak alligator meat in buttermilk or milk before cooking to reduce any gamey flavor. Chef Cook describes its taste as if “a roasted chicken met a grouper”—mild, slightly firm, and full of protein.

Beyond being a Lenten-friendly option, alligator is also a sustainable meat choice, especially in Louisiana, where controlled hunting helps balance the ecosystem. The meat is low in fat and high in protein and freezes well for long-term storage.

So, if you’re looking for a new way to honor Lenten traditions while exploring a unique Southern delicacy, alligator might just be the answer. Whether grilled, fried, or stewed, it’s a flavorful and faithful way to observe the season.