Deep Fried Gator Tail W/ Dipping Sauces
From foodie4eva 13 years agoIngredients
- FOR THE GATOR TAIL CUBES-- shopping list
- 1.5 pounds gator tail meat (or backstrap), cut into 1" chunks shopping list
- Enough 2% milk to cover (1/2-1 cup) shopping list
- 2-3 drops louisiana hot sauce (or tabasco or equivalent) shopping list
- 1 box plain panko breadcrumbs shopping list
- 1/4 cup fresh, finely chopped herbs--rosemary, oregano, thyme, basil, and chives shopping list
- 1/2 cup all purpose flour shopping list
- 1 egg shopping list
- kosher salt shopping list
- cracked black pepper shopping list
- 2-3 additional drops of hot sauce shopping list
- 1/2 cup of 2% milk shopping list
- peanut oil for frying (fill according to directions on the fryer) shopping list
- paper towels on a large plate for draining excess oil and cooling gator shopping list
- FOR AIOLI SAUCE-- shopping list
- 1/2 cup mayonaise shopping list
- 1 tbsp Old Bay seasoning shopping list
- 1 tbsp. finely chopped fresh herbs--rosemary, thyme, basil, marjoram shopping list
- 1 tsp. lemon juice shopping list
- 1/2 tsp. honey shopping list
- 1-2 drops hot sauce shopping list
- cracked black pepper to taste shopping list
- FOR HORSERADISH SAUCE-- shopping list
- 1/2 cup sour cream shopping list
- 1/4 cup cream cheese shopping list
- 1 tbsp. butter shopping list
- 1 tbsp. finely chopped mixed fresh herbs--rosemary, basil, thyme, chives shopping list
- 1 tsp. lemon zest shopping list
- 1 tsp. lemon juice shopping list
- 1-2 tbsp. prepared horseradish (or more, depending on taste) shopping list
- 1 tsp. garlic shopping list
- kosher salt and coarse cracked pepper to taste shopping list
How to make it
- Cut gator tail as indicated, place in a deep bowl, and cover with the milk, add hot sauce and combine.
- Let marinate in the refrigerator for at least one hour, preferably two hours
- Chop herbs
- Get 3 shallow bowls for breading preparation
- Place all purpose flour in first shallow bowl
- 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
- Place the Panko crumbs in the third shallow bowl
- preheat deep-fryer to 325 degrees F (163 degrees C)
- Drain the marinade from the gator meat, and pat the meat dry on paper towels
- dust in AP flour, and shake off any excess
- dip in egg/milk mixture
- press in panko crumbs to get panko to stick firmly
- transfer to fry basket, in small batches
- fry each batch until golden brown, and drain on paper towels
- 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)
- horseradish sauce--(this can also be made ahead and stored in refrigerator, tightly covered)
- in a small saucepan on low heat, combine cream cheese, garlic and sour cream, and heat slowly
- when mixture is softened and combined, add butter and let slowly melt, stirring to mix thoroughly
- add horseradish, stir
- add lemon zest and lemon juice, stir
- Add herbs, stir and let the mixture warm the herbs for a few minutes
- Add salt and pepper to taste
- Cover and refrigerate
- 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!
People Who Like This Dish 3
- chelby1969 Alliance, Ohio
- dabs08 Nowhere, Us
- develdog23 Nowhere, Us
- foodie4eva Vero Beach, FL
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