Deep Fried Gator Tail W/ Dipping Sauces Recipe

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!