By Angela Carlos | Sep 15, 2015
A recipe from the Great American Writers Cookbook suggests slicing the snake, soaking it in vinegar with a hint of tobacco, then coating the meat in flour, salt, and pepper, and frying it in oil. Here we have a similar recipe, except that it calls for soaking the snake in buttermilk to tenderize the meat.
- 1 rattlesnake, skinned and cleaned
- Pinch of salt
- Pinch of cayenne pepper
- Pinch of black pepper
- 1 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1 Cup all-purpose flour
- 2 Tablespoons cornstarch
- 3/4 Cups buttermilk
- Vegetable oil, for frying
Cut the rattlesnake into 4-inch pieces. Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. Soak the rattlesnake in the buttermilk for 30 minutes to an hour.
Heat 2 inches of oil in a medium pan until it reaches 375 degrees F. Then dredge the rattlesnake pieces in the flour. Cook the rattlesnake in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve.
Image courtesy of thedailymeal.com via (Shutterstock – Africa Studio)