Our favorite South Florida tailgaters, Fonz and Gary of Cooking with Canes, offer us another spectacular parking lot-based recipe, this time for a tender, juicy and exotic fried gator tail nugget. This cooking video was shot in the Sun Life Stadium parking lot before the Florida-Miami game on Sept. 7, 2013 — which the Canes won by the score of 21-16. More Cooking with Canes videos can be viewed at www.CookingWithCanes.com.
Recipe: Brock’s Croc Nuggets (aka Fried Gator Tail)
1 lb of farm raised, pre-tenderized gator tail
(if using wild gator tail, please soak meat in buttermilk overnight to tenderize)
1/4 cup beer of your choosing
1 teaspoon Badia Complete Seasoning (www.badia.com)
1/2 teaspoon garlic powder
1/4 cup self-rising flour
2 quarters of oil
Fat Cat Purry-Purry Sauce or Papaya Pequin Passion sauce (for dipping)
Cut gator meat into 1-inch cubes and place in a bowl.
Pour beer over gator meat and mix thoroughly, until beer has been absorbed by meat (about 1 minute).
Sprinkle Badia Complete Seasoning and garlic powder over gator meat and stir to coat evenly. Let sit for 5 minutes.
Coat meat with flour.
Heat oil to 350F and fry the gator chunks for 6-8 minutes, or until they float in the oil and turn golden brown on the outside.
Remove gator bites and drain on paper towels. Let gator cool 1-2 minutes and then serve alongside Fat Cat Purry-Purry Sauce or Fat Cat Papaya Pequin Passion for dipping.