Fried Gator Tail
Delight your taste buds with the bold and adventurous flavors of Fried Gator Tail, a Southern delicacy that’s equal parts crispy and tender. This recipe features succulent alligator tail meat marinated in tangy buttermilk and hot sauce, then dredged in a perfectly seasoned flour and cornmeal coating for a golden, crunchy finish. With spices like paprika, garlic powder, and a hint of cayenne, each bite delivers a satisfying kick. Perfectly fried to crispy perfection in hot oil, this dish is best served fresh with zesty lemon wedges and your choice of ranch or remoulade dipping sauce. Whether you're planning a Cajun-inspired feast, game day appetizer, or something unexpected for your next gathering, Fried Gator Tail is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Alligator tail meat
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
- 1 for serving Lemon wedges
- optional for dipping Ranch or remoulade sauce
Instructions
Slice the alligator tail meat into bite-sized pieces (approximately 1-inch cubes).
In a large bowl, combine the buttermilk and hot sauce. Add the gator pieces, ensuring they are fully submerged. Cover and refrigerate for 1 hour to marinate.
In a separate large bowl, mix the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
Heat a deep skillet or pot with the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure consistent oil temperature.
Remove the gator meat from the buttermilk mixture, allowing the excess to drip off, and dredge each piece in the seasoned flour mixture. Press the coating onto the meat to ensure an even coating.
Carefully place the coated gator pieces in the hot oil, working in small batches to avoid overcrowding the pan.
Fry for 3-5 minutes, turning occasionally, until the gator pieces are golden brown and cooked through.
Use a slotted spoon to remove the fried gator tail from the oil, and place them on a plate lined with paper towels to drain excess oil.
Repeat until all the gator pieces are fried.
Serve immediately with lemon wedges, and optionally, ranch or remoulade sauce for dipping. Enjoy!
Nutrition Facts
Calories |
11368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 914.5 g | 1172% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4331 mg | 188% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.0 g | ||
| Protein | 474.4 g | 949% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 730 mg | 56% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 4274 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
