This deep-fried snake dish is crunchy on the outside, juicy on the inside, and packed with bold flavors.
Ingredients
- 2 lbs snake meat (cut into 3-inch sections)
- 1 cup buttermilk
- 1 egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- ½ tsp cayenne pepper (optional)
- 1 tsp baking powder
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
Step 1: Preparing the Snake Meat
- Skin, clean, and debone the snake. Cut into 3-inch sections.
- Rinse under cold water and pat dry.
Step 2: Marinating
- In a bowl, mix buttermilk and a beaten egg.
- Submerge the snake meat in the mixture. Cover and refrigerate for 1 hour.
Step 3: Preparing the Coating
- In a separate bowl, mix flour, cornmeal, salt, black pepper, garlic powder, onion powder, paprika, Cajun seasoning, cayenne, and baking powder.
Step 4: Coating the Snake Meat
- Remove the snake pieces from the buttermilk and let excess liquid drip off.
- Dredge in the seasoned flour mixture, pressing gently to coat evenly.
Step 5: Frying
- Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
- Fry the coated snake pieces in batches for 3–5 minutes per side until golden brown.
- Drain on paper towels.
Step 6: Serving
- Serve hot with lemon wedges and dipping sauces (like ranch or spicy mayo).
- Pair with coleslaw, fries, or cornbread for a complete meal.
Final Thoughts
These three recipes—grilled, stewed, and fried—offer different ways to cook snake meat, each bringing out its unique flavors and textures. Whether you’re looking for smoky, tender, or crispy, these methods ensure a delicious result. Enjoy your meal!