Cajun Fried Gator Tail is one of those recipes for tender, flavorful Golden-fried nuggets of Cajun seasoned alligator tail. There’s no limit to what you can do with alligator meat. The lean white meat has plenty of delicious flavors, plus it can be a lot of fun to chow down on an animal that could just as quickly munch on us.
The Louisiana food culture unapologetically challenges your food palate. While eating crawfish, alligator, and turtle may be frowned upon in other areas of the country, we rejoice in these Cajun delicacies. Whether we smother gator tails in a spicy red piquant sauce with rice and spring onions or fry in delicious crunchy chunks, you’ll swear that gator tail meat tastes like the best damn chicken you’ve ever had.
I love this time of year—It’s almost Mardi Gras. While everyone will be focused on recipes, such as Gumbos, Jambaylayas, and other recipes that we eat, I want you to have a real taste of the Cajun Cuisine that you won’t see on most blogs. Suppose you aren’t from one of the parishes or visited Louisiana enough times to eat in the best restaurants, usually the hole in the walls restaurants. In that case, you have no clue what authentic delicacy foods you are missing, such as this Cajun Fried Gator Tail recipe.
” We have a responsibility as citizens to do what we can for each other. It makes people happy. They eat it and when they see me later they want to hug me, to touch me, because Louisiana food is emotional food. It has a lot of flavor to it. You put it in your mouth in bad times and it makes you feel good.”
— Paul Prudhomme
Louisiana’s culinary heritage is beautifully mixed, extremely varied, and full of deliciously unique flavors in every part of the state. The Cajun prairies and bayous and New Orleans’ Haute Creole restaurants provide Louisiana with a various wealth of remarkable tasting dishes. However, it is only part of the Bayou State’s whole. Up in the North Louisiana region, diners will find a more culinary culture that is a blend of classic Louisiana, Southern, and Deep South soul cuisines.
“I tell people all the time, you have to be in love with that pot. You have to put all your love in that pot. If you’re in a hurry, just eat your sandwich and go. Don’t even start cooking, because you can’t do anything well in a hurry. I love food. I love serving people. I love satisfying people.”
— Leah Chase
When Tourists think of the Louisiana foodways, Cajun and Creole classics like gumbo, po’boys, etouffee, and jambalaya immediately leap to everyone’s mind. Often passed over are the equally significant culinary traditions of the lesser-known foods often relished in Louisiana.
“Risk is the tariff paid to leave the shores of predictable misery. Never be afraid to take risks. It’s the foundation for success.”
— Chef John Folse
This recipe for Cajun Fried Gator Tail is going to be the most delicious and simple to make a recipe that you’ll fall in love with and thank me for later. It’s spicy yet not overwhelmingly hot. If you prefer yours a little hotter, add a pinch of cayenne pepper to the recipe, and that should kick it up to your preference of heat.
Suggested Equipment For the Cajun Fried Gator Tail
Sharp kitchen knife
Medium glass bowl
Cast-iron kettle or deep fryer
Ingredients need for Cajun Fried Gator Tail.
Gator tail *tenderloin of the tail only*
Buttermilk- full fat only
3 Cups oil
Cajun Fried Gator Tail
- Cutting Board
- Sharp kitchen knife
- Medium glass bowl
- Glass bowl
- Cast-iron kettle or deep fryer
- Kitchen tongs
- Paper towels
- Serving platter
- 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
- Gather and prepare all of your suggested equipment and ingredients
- 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.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
If you enjoyed this recipe for Cajun Fried Gator Tail, here are a few other suggested recipes.
- Cajun Style gravy is made with pure love from a rich amber-colored roux made with bacon drippings, butter, The “Cajun Holy Trinity” of celery, bell peppers, onions, garlic, seasoned with Cajun Seasoning, Worcester sauce, hot sauce, and dried herbs.
- Authentic Creole Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is simple and straightforward; you’re going to wonder why you have waited so long to make it.
- Classic Sausage Chicken and Okra Gumbo– This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map. It is a hearty, flavorful, delicious Gumbo that includes fresh organic okra to bring it up a notch.