Fried Gator brings out the Cajun in all of us!
Nothing goes with deep fried gator tail like Cajun spice and a cold draft beer! At least that’s what my father in law is telling me as we sit across from each other in a crowded sports bar. Sure, Cajun gator in Florida may seem a little out of place, but the proprietor is a bayou born and bred Louisianan transplanted to the sub-tropics after Katrina came calling. He’s in the middle of the state with enough room to either coast for plenty of hurricane warning this time, and he brought a little taste of the bayou with him with gumbo, jambalaya, crawfish etouffe and deep fried everything. Pickles. Green tomatoes. Fried Twinkies for desert, and if you’re a fan of the King and say please, he might deep fry a peanut butter and banana sandwich. But the item of the day, the item of choice for most patrons is Cajun fried gator tail.
Florida may be gator country, but Louisiana runs a close second and cayenne pepper, black pepper, salt, garlic, and whatever magic ingredient that goes into Cajun spice to give it that extra “ooh-eey” flavor that makes the sweat pop out on the top of your head and drip down your forehead has made its way to this small little bar and grill. Gator tail looks like homemade chicken poppers or nuggets when spread out on a serving platter, and each piece is easy to scrutinize under the glow of the neon beer signs. The first bite morsel is spicy, a little hot, and very chewy. There’s a hint of fishy flavor to it, almost like shrimp or shellfish, so that must be the water environment that invests its essence into the meat. Gator tail, surprisingly, doesn’t taste much like chicken. It’s tough, but flavorful, with a little hint of wild game that’s subdued by the Cajun spice. The mustard dipping sauce has a little heat in it too, just enough to enhance the crispy batter on the outside of the meat. And yes, it does taste better washed down with an icy cold draft beer.
Anytime gator tail is on the menu, it may be worth giving it a try. The next time the family is gathered for a fish fry, add a little gator tail to the menu for an alternative flavor and bring out the bayou in everyone.
