Gator Meat Wednesday, September 12, 2012


The Shrimp Dock

1 pound of Gator meat cut into cubes
salt and freshly ground pepper
flour or seasoned Zatarin's for dredging
1 cup butter milk OR 1 cup beer
1 cup hot sauce prefer Louisiana or texas Pete
1 container Shrimp Dock tarter sauce or Roumalade sauce


Heat fryer to 350 deg. Season gator meat lightly with salt and pepper before dredging. Combine buttermilk (or beer) and hot sauce into one mixture. Dip Gator meat into this combination then into the flour. Dredge meat in flour then put into fryer for a few minutes until golden brown. Drain on paper towel and serve with Shrimp dock tarter sauce or Roumalade sauce.

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