Pat the alligator tail dry with paper towels. Trim away any silver skin or excess fat. Cut the meat into 1-inch bite-sized cubes. Aim for uniform pieces for even cooking.

Make marinade

In a bowl combine 3 tbs Creole mustard, 2 tbs chopped parsley, 1 tbs Old Bay seasoning, 2 tbs fresh lemon juice, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 minced garlic clove. Whisk until smooth.

Marinate

Add the gator pieces to the marinade, toss to coat thoroughly, cover and refrigerate for 30 minutes to 2 hours. (30 minutes gives flavor; up to 2 hours will not toughen the meat.) Remove from fridge 15 minutes before frying to come closer to room temperature.

Breading & Frying

Prepare dredge stations

Set up three shallow bowls: (A) Buttermilk with 2 beaten eggs whisked in; (B) Dry mix — in a large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (optional), 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/2 tsp Old Bay seasoning; (C) A tray or plate for finished pieces. Whisk the dry mix together to evenly distribute seasonings.

Heat oil

Pour about 3 to 4 inches of neutral oil into a heavy-bottomed pot or deep fryer. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Dredge

Working in small batches to avoid crowding, remove marinated gator pieces from marinade (letting excess drip off) and submerge them in the buttermilk-egg mixture. Let any excess drip off briefly, then transfer to the seasoned flour mixture, pressing gently so the coating adheres. Shake off any excess flour and place on a baking sheet.

Fry

When oil reaches 350°F, carefully lower a few coated gator bites into the oil without overcrowding. Fry for 3 to 4 minutes total, turning once with a slotted spoon or spider so all sides are golden brown and crisp. Internal temperature should reach 145°F. Adjust heat to keep oil at 325–350°F as you fry.

Drain & finish

Use a slotted spoon to transfer fried bites to a wire rack set over a sheet pan or to paper towels. Immediately sprinkle with 1/2 tsp fine sea salt. Let rest 2 to 3 minutes to set the crust.

Dipping Sauce (Creole Lemon Remoulade)

While the oil heats or during the marinating time, whisk together 1/2 cup mayonnaise, 1 tsp Creole mustard, 1 tsp lemon juice, 1/2 tsp hot sauce, 1/2 tsp Worcestershire sauce and 1 tsp chopped parsley. Season to taste with salt and pepper. Chill until ready to serve.

Garnish & Serve

Transfer the fried gator bites to a serving platter, garnish with chopped parsley and lemon wedges. Serve immediately with the Creole lemon remoulade for dipping.