Ingredients for Popcorn Gator And Aioli
- Alligator Tail Steaks
- Salt & Freshly Ground Black Pepper
- Cayenne Pepper
- Plain Flour
- 1 cup buttermilk
- Corn Oil
- Red Chilies
- Red Pepper
- Mayonnaise
- Lemon, Juice Of
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How to Make Popcorn Gator And Aioli
- Prick 2-3 large red chilies all over with a small sharp knife. Roast directly over a gas flame, in a dry griddle pan, or under a hot grill until blackened all over (about 5-7 minutes).
- Transfer the charred chilies to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.
- Peel, deseed, and finely chop the chilies.
- In a small bowl, whisk together ½ cup mayonnaise, 1 tablespoon finely chopped roasted chilies, a pinch of sea salt, and a squeeze of fresh lemon juice. Set aside.
- Season your chosen protein (about 1 lb) generously with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
- Prepare two shallow dishes: one with 1 cup buttermilk and the other with 1 ½ cups all-purpose flour.
- Dredge the protein in the flour, shaking off any excess. Dip into the buttermilk, ensuring it's fully coated. Dredge again in the flour.
- Heat 2 cups vegetable oil in a large pan or wok to 350°F (175°C).
- Carefully add the protein to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, until golden brown and cooked through.
- Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
- Sprinkle with sea salt immediately.
- Serve immediately with the zesty aioli and your favorite cold beverage!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
28g
Fat
158g
Carbs
24g
