Oh, yeah. Back in the day (late '70s) my buddies and I would go outside of El Paso catch a few C. atrox to have for breakfast. Skin them, prep the hides to sell to Tandy (back when they'd buy them), then slice the carcass crosswise into steaks a couple of ribs wide, and drown the steaks in buttermilk overnight (cuts down on the gamy/fishy taste). Next morning roll them in barely seasoned corn meal (a bit of salt and pepper, and a tiny bit of onion powder) and fry them up, accompanied by eggs, grits and biscuits. Hoo, mama! A fritter would be simple, just fillet the meat, chop it, and mix it in fritter batter. Easy on the onion, a bit of cayenne for a kick. You don't want to overwhelm the taste of the meat. Yuuuuum-my!
(edit) What does it taste like? Slight fishy tang, which is moderated by the buttermilk. A lot like froglegs, if you've ever had them. Gator is stronger flavored.