Dad’s Birthday Lunch * Alligator tails

This week Dad and I had an early Birthday Lunch at a long time favorite restaurant:

Consistency is the key to success and Soileau’s Restaurant in Opelousas, Louisiana has proven this for over 80 years.

Now through the second generation, this Cajun tradition continues with food preparation consisting only of fresh, quality ingredients. Ribeyes, hand cut daily, homemade stuffings, sauces and seasonings make Soileau’s Acadiana’s choice.

Join us 7 days a week-lunch or dinner or somewhere in between and enjoy full service dining at its finest.

Specializing in char-broiled Angus beef, select Gulf seafood, Cajun specialties and Signature dishes, you won’t believe.

Boasting combined experience of over 230 years, Soileau’s has maintained several employees over 25 years each, making this truly a family affair.

Recipe:
  • 1 lb. boneless alligator, fresh or frozen
  • 2 tablespoon cajun seasoning
  • 1 teaspoon garlic powder
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon spicy mustard
  • 5 dashes Louisiana hot sauce
  • 3 cups lard, or vegetable shortening
  • 2 cups flour
  •  Pat the alligator meat dry. Place the alligator in a medium bowl and season with the cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and allow marinating for at least 10 minutes at room temperature.
  • 2 Remove the alligator from the dry spices.
  • 3 Heat vegetable shortening in a large cast-iron skillet until it registers 350°F (176°C) or use a recommended electric deep fryer.
  • 4 In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with some cajun seasoning as well.
  • 5 Dip the alligator in the flour and shake off. Then add into the buttermilk mixture and shake off. Then back into the flour and shake off. Repeat the process until all is done.
  • 6 When the oil is ready, add the alligator pieces to the skillet in batches, shaking off any excess flour before adding them to the oil and being careful not to overcrowd the skillet. Start with the larger pieces.
  • 7 Cook the alligator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the alligator to a plate lined with paper towels. Repeat the process until all the Alligator is cooked.

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