Fried Gator

Adapted from this recipe

INGREDIENTS: MARINADE

1 lb gator tail, split into bite-sized pieces 🐊
1 cup buttermilk 🥛
2 tbsp Tony Chachere’s creole seasoning
2 tsp garlic powder 🧄

INGREDIENTS

1 cup buttermilk 🥛
1 egg, beaten 🥚
1 tbsp spicy mustard
1 tbsp hot sauce (Franks) 🌶

2 cups flour
1 tsp fresh ground pepper
½ tsp garlic powder
¼ tsp salt

peanut oil

DIRECTIONS

• Combine buttermilk, cajun seasoning, and garlic powder

• Add gator and stir till fully covered

• Marinate in fridge 4–8 hours or overnight

• Combine wet ingredients in one bowl and dry in another

• Heat ~1” oil in a nonstick pan on medium to medium high (350º)

• Toss marinated gator into the dredge bowl, dip into coating bowl, then dredge again

• Fry until golden

• Drain on wire rack

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Alton Brown’s Horseradish Cream Sauce

INGREDIENTS
1 cup sour cream
¼ cup fresh horseradish, grated*
1 tbsp Dijon
1 tsp white wine vinegar
½ tsp kosher salt
¼ tsp fresh ground pepper

*Can use prepared horseradish, but not as ideal

DIRECTIONS
Whisk till fully combined