Alligator is a relatively low-calorie, low-sodium, low-saturated fat and low-cholesterol meat source of protein. It also provides vitamin B12, niacin, phosphorous, potassium and other nutrients. Cook gator-tail meat with any of the same methods you would use to cook other meats and poultry. Many people find alligator meat comparable to chicken or pork. In fact, a variety of recipes for poultry, pork, veal and seafood work well with gator tails. For easy preparation, no matter how you're cooking the gator tails, rinse the meat under cold, running water, blot it dry with paper towels, and then slice it into 2-inch-wide strips with a sharp non-serrated knife.
Mix 1 cup of all-purpose flour in a bowl with salt, pepper, paprika, garlic powder, onion powder or other seasonings to taste.
Beat two eggs in a separate bowl.
Preheat 2 tbsp. of cooking oil in a medium skillet until it rolls around the pan as fluidly as water.
Dredge the gator-tail strips in the flour mixture, then submerge them in the egg. Let the excess egg drip off, and lay the strips in the pan.
Fry the gator tail until the bottom is golden brown. Flip the pieces over, and fry them until the other side is golden brown. Expect it to take four to five minutes per side.
Soak the gator-tail strips in 1 cup of vinaigrette or other marinade of choice in the refrigerator for at least 15 minutes, but preferably for about three hours. Turn them over frequently.
Scrape the grill clean to avoid tainting the alligator-meat's flavor. Grease it with cooking oil and preheat the grill on medium heat.
Lay the gator-tail strips directly on the grill. Grill them for 10 minutes.
Flip the strips over and brush the tops with vinaigrette or your marinade. Grill them for another 10 minutes.
Remove the gator-tail strips once they are white in the center.
Mix 1 cup of all-purpose flour and 1/4 cup of cornmeal with salt, pepper, red-pepper flakes, cayenne pepper, paprika, garlic powder or other seasonings to taste in a bowl.
Preheat 2 inches of peanut or other deep-frying oil in a deep fryer to 375 degrees Fahrenheit.
Dredge the gator-tail strips in the flour-and-cornmeal mixture.
Drop the alligator meat into the deep fryer. Deep fry the strips for three to five minutes, until their entire exteriors are golden brown.
Remove the strips from the oil and let them drain on paper towels.
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- To make sure alligator meat is fully cooked, use a meat thermometer to check that its internal temperature reaches 160 degrees Fahrenheit, as the U.S. Department of Agriculture advises.
Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.