Gator Tail Recipe
1/2 pound of Florida Gator Dipped in Seasoned Bread Crumbs, Fried to Order. Served with Orange Marmalade Horseradish Dipping Sauce
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Ingredients
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Gator Tail
Orange Marmalade Horseradish Dipping Sauce
Method
Gator Tail
Prepare meat
Pat the gator tail meat dry with paper towels. If necessary, slice the tail crosswise into 1/2- to 3/4-inch-thick medallions or strips for even cooking. Lightly score thicker pieces so they cook through evenly.
Marinate
Place the gator pieces in a bowl and pour the buttermilk over them, turning to coat. Cover and refrigerate for 30 minutes to 1 hour to tenderize and help the coating adhere.
Make breading mixture
In a shallow bowl combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a second shallow bowl whisk the egg with 1 tablespoon water. In a third shallow bowl combine the panko breadcrumbs and cornmeal.
Dredge and bread
Remove gator from buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour (shake off excess), then dip into the beaten egg, then press firmly into the panko-cornmeal mixture to coat completely. Place breaded pieces on a wire rack and let rest 5–10 minutes to set the crust.
Heat oil
In a heavy skillet or Dutch oven, pour oil to come about 1 inch up the sides (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and turn golden within ~30 seconds.
Fry
Fry the breaded gator in batches without overcrowding. Cook 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece reads 145–150°F (63–66°C). Adjust time for thicker slices (up to 4–5 minutes total).
Finish and serve
Arrange fried gator tail on a platter with lemon wedges. Serve hot with the Orange Marmalade Horseradish Dipping Sauce.
Orange Marmalade Horseradish Dipping Sauce
Combine the orange marmalade, prepared horseradish, Dijon mustard, rice vinegar, soy sauce, and hot sauce in a small bowl. Whisk until smooth and well combined.
Taste and adjust seasoning: add a dash more horseradish for heat, a pinch of salt or a few drops of vinegar for brightness, or more marmalade for sweetness. Chill at least 15 minutes to let flavors meld before serving.