Everglades Gator Tail Recipe
fried crispy real Florida alligator tail, served with remoulade
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Ingredients
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Gator and Breading
Remoulade Sauce
Garnish & Service
Method
Remoulade Sauce
- 1
Make remoulade
In a medium bowl combine 1/2 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp ketchup, 1 tsp prepared horseradish, 1 tsp chopped capers, 1 tsp finely minced cornichon or dill pickle, 1 tbsp finely chopped green onion, 1 tsp chopped parsley, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/4 tsp smoked paprika, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust seasoning. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Gator and Breading
- 2
Marinate gator
Pat 1 lb trimmed alligator tail strips dry with paper towel. Place in a bowl and pour 1 cup buttermilk and 1 tbsp hot sauce over the meat, stir to coat. Cover and refrigerate 1–2 hours (but minimum 30 minutes) to tenderize and flavor.
- 3
Prepare breading stations
While gator marinates (or after), combine 1 cup all-purpose flour, 1/2 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1/4 tsp cayenne pepper in a shallow dish and whisk. In a separate shallow dish place 1 cup panko breadcrumbs.
- 4
Heat oil
Pour about 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Attach a thermometer and heat oil to 350°F (175°C).
- 5
Dredge and bread
Working with a few pieces at a time, remove gator strips from buttermilk, letting excess drip back into bowl. Dredge each strip first in the seasoned flour-cornstarch mixture, then dip back briefly into any remaining buttermilk if a thicker coating is desired, then press into panko breadcrumbs to coat evenly. Shake off excess. Place breaded strips on a wire rack while oil heats.
- 6
Fry
When oil is at 350°F, fry 4–6 pieces at a time (do not crowd) for 3–4 minutes, turning once, until golden brown and internal temperature of the thickest piece reaches 145°F. Cooking time may vary slightly depending on strip size. Use a slotted spoon to transfer cooked pieces to a wire rack set over a sheet tray lined with paper towels to drain. Keep fried pieces in a warm oven (200°F) if making multiple batches.
- 7
Finish and season
Season the hot fried gator strips immediately with a light sprinkle of salt. Let rest 1–2 minutes for juices to settle.
Garnish & Service
- 8
Plate
Arrange fried gator tail pieces on a serving platter, place a small bowl of remoulade in the center or to the side, garnish with chopped parsley and lemon wedges. Serve hot.