Chef Folse's Fried Gator Tail

Prep Time: 1 Hour
Yields: 4-6 Servings

Fried seafood and wild game are essential parts of bayou camp culture. At fishing camps around the state, hunters stand over the fry pot exchanging recipes and camp stories. Try this fried alligator tail recipe for a more exotic spin on the traditional Louisiana seafood fry.


2 pounds alligator tail, thinly sliced
½ cup soy sauce
¼ cup honey
¼ cup balsamic vinegar
salt and black pepper to taste
granulated garlic to taste
vegetable oil for deep-frying
2 cups seasoned fish fry


Rinse and dry meat well. In a large bowl, combine soy sauce, honey and balsamic vinegar. If desired, adjust seasonings to taste using salt, pepper and granulated garlic. Add meat, cover and refrigerate 8 hours. When ready to fry, in a large cast iron skillet or Dutch oven, heat approximately 2-inches of oil over medium-high heat. Remove meat from marinade and dip in seasoned fish fry, shaking off excess. Fry meat 3-5 minutes or until done. Remove from oil and let drain on paper towels. Serve hot with Louisiana Tartar Sauce or Remoulade Sauce (see recipes).