Entree: United States – Florida (Southern United States) – Gator Tail

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 2 lb (900 g) gator tail meat, trimmed and sliced into 1-inch (2.5 cm) strips (usable weight)
- 1 cup (240 ml) buttermilk
- 2 tsp (10 ml) hot sauce
- 2 large eggs (approx. 100 g)
- 1 cup (130 g) all-purpose flour
- 1/2 cup (70 g) yellow cornmeal
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 2 tsp (6 g) Cajun seasoning
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (6 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 6 cups (1.4 L) vegetable oil (for deep frying) or enough for 3–4 in (7–10 cm) depth
- Lemon wedges, for serving
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Cheddar Grits
- 1 cup (170 g) stone-ground grits
- 4 cups (960 ml) low-sodium chicken stock or water
- 1 cup (115 g) sharp cheddar, shredded
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp (3 g) kosher salt, or to taste
- Freshly ground black pepper, to taste

Braised Collard Greens
- 1 lb (450 g) collard greens, stems removed and leaves chopped
- 4 slices bacon (approx. 4 oz / 115 g), chopped
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) brown sugar
- 1/4 tsp (0.5 g) crushed red pepper flakes
- Salt and pepper to taste

Spicy Creole Remoulade
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) Creole mustard
- 2 tbsp (30 ml) ketchup
- 1–2 tsp (5–10 ml) hot sauce (adjust)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (30 g) dill pickle relish or finely chopped pickles
- 1 tbsp (6 g) finely chopped green onion
- 1/2 tsp (1 g) smoked paprika
- Salt and pepper to taste

Instructions

Short Description:
Deep-fried gator tail strips coated in a crisp cornmeal-cajun crust, served with a spicy Creole remoulade, creamy cheddar grits, and braised collard greens for a complete Southern-Florida main course.

Regional Notes:
This Florida Southern version highlights locally harvested gator tail, is traditionally deep-fried in a seasoned cornmeal batter, and paired with a spicy dipping sauce (remoulade). Accompanying cheddar grits and braised collards make it a stand-alone entree typical of Gulf Coast and Everglades roadside and seafood-house preparations.

1. Step 1 — Marinate the gator: In a bowl, whisk together the buttermilk, hot sauce, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Add the gator tail strips, cover, and refrigerate 1–2 hours (or up to overnight) to tenderize and flavor.
2. Step 2 — Make the remoulade: In a separate bowl, stir together mayonnaise, Creole mustard, ketchup, hot sauce, lemon juice, Worcestershire, relish, green onion, smoked paprika, and salt and pepper. Cover and refrigerate until serving.
3. Step 3 — Prepare dredging stations: In a shallow bowl whisk eggs. In a large bowl combine flour, cornmeal, cornstarch, baking powder, Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, and remaining 1 tsp kosher salt and 1/2 tsp black pepper. Set both near the fryer.
4. Step 4 — Heat oil: In a deep heavy pot or deep fryer, heat vegetable oil to 350–375°F (175–190°C). Use a thermometer to maintain temperature for consistent frying.
5. Step 5 — Bread the gator: Remove gator strips from buttermilk, letting excess drip off. Dredge briefly in the flour-cornmeal mix, dip in beaten eggs, then return to the dry mix for a final coating. Press the coating firmly to adhere.
6. Step 6 — Fry the gator in batches: Fry coated strips in batches, without crowding, 3–5 minutes per batch until golden brown and crisp. Transfer to a wire rack over a sheet pan to drain; internal temperature should reach about 145°F (63°C) and meat should be opaque and firm. Keep warm in a low oven (200°F / 95°C) if needed.
7. Step 7 — Make the grits: While frying, bring chicken stock to a simmer in a saucepan. Slowly whisk in grits, reduce heat to low, cover partially, and simmer, stirring occasionally, 20–30 minutes until thick and tender (stone-ground grits may take longer). Stir in butter and cheddar until melted; season with salt and pepper. Keep warm.
8. Step 8 — Braise the collards: In a large skillet over medium heat, cook chopped bacon until crisp. Add onion and sauté 3–4 minutes until softened; add garlic and cook 30 seconds. Add chopped collards and toss until wilted, then add chicken stock, apple cider vinegar, brown sugar, and red pepper flakes. Reduce heat to low, cover, and simmer 18–25 minutes until greens are tender. Adjust salt and pepper.
9. Step 9 — Plate and serve: Spoon a generous portion of cheddar grits onto each plate, add a portion of braised collards alongside, and arrange fried gator tail strips on top of or beside the grits. Serve with a ramekin of spicy Creole remoulade, lemon wedges, and a sprinkle of chopped parsley.
10. Step 10 — Serving suggestions and timing: Serve immediately while the gator is hot and crisp. Leftover cooked gator can be refrigerated up to 2 days; re-crisp in a hot oven.