Deep Fried Gator Tail W/ Dipping Sauces |
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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 8 |
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The marinade makes the gator tail reliably tender. The panko crumbs make it crunchy-delicious. As a party host/hostess, you will like the simplicity of prep, and that you can make somewhat ahead of time (recommended, as this is kind of messy). Read more . They taste really good even down to room temp (don't refrigerate before serving, though). The sauces pair perfectly with it to make it a dinner-party hit. Ingredients:
for the gator tail cubes |
1.5 pounds gator tail meat (or backstrap), cut into 1 chunks |
enough 2% milk to cover (1/2-1 cup) |
2-3 drops louisiana hot sauce (or tabasco or equivalent) |
1 box plain panko breadcrumbs |
1/4 cup fresh, finely chopped herbs--rosemary, oregano, thyme, basil, and chives |
1/2 cup all purpose flour |
1 egg |
kosher salt |
cracked black pepper |
2-3 additional drops of hot sauce |
1/2 cup of 2% milk |
peanut oil for frying (fill according to directions on the fryer) |
paper towels on a large plate for draining excess oil and cooling gator |
for aioli sauce |
1/2 cup mayonaise |
1 tbsp old bay seasoning |
1 tbsp. finely chopped fresh herbs--rosemary, thyme, basil, marjoram |
1 tsp. lemon juice |
1/2 tsp. honey |
1-2 drops hot sauce |
cracked black pepper to taste |
for horseradish sauce |
1/2 cup sour cream |
1/4 cup cream cheese |
1 tbsp. butter |
1 tbsp. finely chopped mixed fresh herbs--rosemary, basil, thyme, chives |
1 tsp. lemon zest |
1 tsp. lemon juice |
1-2 tbsp. prepared horseradish (or more, depending on taste) |
1 tsp. garlic |
kosher salt and coarse cracked pepper to taste |
Directions:
1. Cut gator tail as indicated, place in a deep bowl, and cover with the milk, add hot sauce and combine.
2. Let marinate in the refrigerator for at least one hour, preferably two hours
3. Chop herbs
4. Get 3 shallow bowls for breading preparation
5. Place all purpose flour in first shallow bowl
6. Combine egg, 1/2 cup milk (can be the milk from the marinade) and 1-3 drops of hot sauce in the second shallow bowl and whisk until smooth and silky
7. Place the Panko crumbs in the third shallow bowl
8. preheat deep-fryer to 325 degrees F (163 degrees C)
9. Drain the marinade from the gator meat, and pat the meat dry on paper towels
10. dust in AP flour, and shake off any excess
11. dip in egg/milk mixture
12. press in panko crumbs to get panko to stick firmly
13. transfer to fry basket, in small batches
14. fry each batch until golden brown, and drain on paper towels
15. Aioli sauce-simple prep on this one....just combine all ingredients in a bowl and let sit for at least a couple hours to marry the flavors (this can actually be done as much as a few days ahead of time and stored tightly covered in the refrigerator)
16. horseradish sauce-(this can also be made ahead and stored in refrigerator, tightly covered)
17. in a small saucepan on low heat, combine cream cheese, garlic and sour cream, and heat slowly
18. when mixture is softened and combined, add butter and let slowly melt, stirring to mix thoroughly
19. add horseradish, stir
20. add lemon zest and lemon juice, stir
21. Add herbs, stir and let the mixture warm the herbs for a few minutes
22. Add salt and pepper to taste
23. Cover and refrigerate
24. These make awesome dipping sauces for the gator, but also serve well for other applications, as well. The aieoli works particularly well with seafood, and the horseradish is awesome on steak and with lamb, as well! Enjoy!
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