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Southern Fried Rattlesnake

A recipe from the “Great American Writer’s Cookbook” suggests slicing the snake, soaking it in vinegar...
Southern Fried Rattlesnake

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Southern Fried Rattlesnake

A recipe from the “Great American Writer’s 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.

Ingredients

  • 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

Directions

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.