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Restaurants›Willie Sue's. Sumter,S.C.›Henry's Gator Tail Recipe

Henry's Gator Tail Recipe

Name: Willie Sue's. Sumter,S.C.s Henry's Gator Tail Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb alligator tail meat (skinless, boneless); 1 cups buttermilk; 1 tsp Kosher salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp smoked paprika; 1 tsp garlic powder; 0.25 tsp Cayenne pepper; 3 cups vegetable oil (for frying); 0.5 cups mayonnaise; 0.25 cups Greek yogurt (plain); 1 tbs Sriracha; 1 tsp soy sauce; 1 tsp rice wine vinegar; 0.5 tsp sesame oil; 0.5 tsp honey; 0.5 tsp fresh ginger (grated); 1 tbs green onion (finely sliced); 1 tsp lime juice; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs fresh cilantro (optional); 2 to taste lime wedges

Inspired by Willie Sue's. Sumter,S.C.

Time1h

Serves4

alligator served with a sabi sauce.

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Ingredients

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Alligator

1 lb alligator tail meat (skinless, boneless)

1 cups Buttermilk

1 tsp Kosher salt

1/2 tsp black pepper

3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/4 tsp Cayenne pepper

3 cups vegetable oil (for frying)

Sabi Sauce

1/2 cups Mayonnaise

1/4 cups Greek yogurt (plain)

1 tbs Sriracha

1 tsp Aged soy sauce

1 tsp rice wine vinegar

1/2 tsp Toasted sesame oil

1/2 tsp Honey

1/2 tsp fresh ginger (grated)

1 tbs green onion (finely sliced)

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Serving

1 tbs Fresh cilantro (optional)

2 to taste Lime wedges

Method

Alligator

Prepare and brine

Cut the alligator tail meat into 1/2-inch thick strips or bite-size pieces. Place meat in a bowl and pour buttermilk over it so pieces are submerged. Add 1 tsp kosher salt and 1/2 tsp black pepper, stir to combine. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and remove any gaminess.

Make the coating

In a shallow wide bowl or plate, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder and cayenne pepper until evenly combined.

Heat oil

Pour vegetable oil into a large heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (roughly 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge and fry

Working in batches to avoid crowding, remove alligator pieces from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Shake off excess flour and carefully lower pieces into hot oil. Fry for 2–3 minutes per side (about 4–6 minutes total) until golden-brown and internal temperature reaches 145°F (63°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

After frying all batches, rest the fried pieces 2–3 minutes to allow juices to redistribute. Season lightly with extra salt if desired.

Sabi Sauce

While the alligator is brining or frying, combine mayonnaise, Greek yogurt, Sriracha, soy sauce, rice wine vinegar, sesame oil, honey, grated ginger, sliced green onion, lime juice, salt and black pepper in a small bowl. Whisk until smooth and taste; adjust heat with more Sriracha or honey for sweetness. Chill until ready to serve (at least 10 minutes) so flavors meld.

Garnish & Serve

Arrange the fried alligator pieces on a platter. Spoon or serve the sabi sauce alongside in a small bowl for dipping. Garnish with chopped cilantro and lime wedges. Squeeze lime over pieces just before eating if desired.