“The only place you can find alligator is near the coast or the inland swamps in the South. So if you’re lucky enough to get a holt to an alligator tail, there’s a section about a foot long just behind the back legs that’s tender and juicy. You cut it in sections at the joints just like you would a pork chop. Salt, pepper and flour each piece of tail and then fry in hot grease until golden brown. Or you can barbecue it with Bosie’s Barbecue Sauce. He had alligator tail especially in mind when he concocted it.”

If you haven’t eaten ‘gator tail before, you’re in for a surprise. It’s gonna taste a little bit like chicken, a little bit like pork, and a little bit like fish. It’s so good, you’ll wanna lay down and scream.

Source: White Trash Cooking, Ernest Matthew Mickle