Recipe by FloridaNative
I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I’ve eaten. Unfortunately, I don’t have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere’s Cajun Country Cookbook". It sounds very good, and all recipes I’ve ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.
Top Review by Doyles
I made this as a second course to a dinner party where everyone brought a different course. People who didn't even like the thought of eating gator consumed with gusto! I forgot the mustard and they were still fabulous, perfectly spiced and were great with a Remoulade dipping sauce.
- 2 lbs boneless alligator tail meat, cut into 1 cubes
- 3 cups milk or 3 cups evaporated milk
- 1 cup mustard
- 2 tablespoons of tony's creole seasoning
- 2 cups fish, fry mix (Golden Dipt or other brand)
- 2 cups pancake mix
- cooking oil (for frying)
Directions See How It's Made
- Cut the alligator into 1” cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
- Drain milk then season meat (in the same bowl) with Tony’s Creole Seasoning.
- Add the mustard to the bowl and mix well, coating meat with mustard.
- Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
- Deep fry at 375 F for 5 to 6 minutes or until golden brown.
- Serve hot with French fries and seafood sauce or other dipping sauce.