Instructions:
Chop the head off the snake and throw it away. Never eat a snake head. Remove the snake’s guts and peel off the skin.
Cut the snake into 6-inch pieces. Put the pieces into cold water to which you have added a generous amount of salt. Put the covered container of the salt water and snake pieces into your refrigerator for a day or more.
When ready to fry, dry the snake pieces with paper towels. Preheat your skillet or deep fryer to a high temperature.
Put a couple of egg whites with a tablespoon of water into a bowl and beat it together with a fork. Dip the snake pieces into the egg wash (you can use buttermilk instead of the egg wash, if you wish).
Coat the snake pieces with the egg wash and then dredge them in the dry cornbread or hush puppy mix. Don’t crowd the snake pieces in your hot frying oil. Just do one or two at a time.
Don’t overcook the snake pieces. When one side is a light gold color, turn it over and do the same with the other side. Drain the fried pieces to get rid of the excess oil.
Pull the cooked meat away from the bones to eat. DON’T eat the bones. Use any seasoning or sauces you desire.
I’m not going to tell you it tastes like chicken, because I’ve never tasted it. And if you’re thinking about inviting me to taste your fried snake, I’m pretty sure I’ll be bear hunting in Alaska that day. Thanks, anyway!
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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