Cajun Fried Gator Tail
- 1½ pounds alligator tail tenderloin of the tail only
- 2½ teaspoons Cajun seasoning do not use Creole seasoning
- 1½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1½ cups buttermilk full fat only
- 1½ tablespoons spicy mustard
- 1 tablespoon hot sauce
- 1-2 large eggs
- 2½ cups flour
- 2 tablespoons corn starch
- 3 cups vegetable oil
- Pat the alligator meat dry with a clean paper towel. At this time, cut the meat into chunks. Place the alligator meat in a medium bowl and season with the cajun seasoning, garlic powder, onion powder, hot sauce, and toss to coat evenly. Cover and allow to sit for at least 15-20 minutes at room temperature.
- Heat the vegetable oil in a large cast-iron skillet or kettle until it registers 350°F or a deep fryer. ( I use a cast-iron kettle and check the temp frequently )
- In a separate glass bowl, whisk together the full-fat buttermilk, spicy mustard, and eggs. In another glass bowl, add the all-purpose flour, corn starch, and season with a little more Cajun seasoning.
- Dip the alligator meat chunks in the all-purpose flour and then shake off the excess. Then place the meat into the buttermilk mixture and shake off excess. Repeat process.
- When the oil becomes 350° F, add the alligator chunks into the cast-iron skillet or kettle in small batches, careful not to overcrowd the skillet. Reduce heat if needed.
- Cook the alligator meat, using tongs to turn occasionally, until golden brown and cooked through, about 8 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot.
- Transfer the alligator tail to a serving plate lined with paper towels.