Prep Time: 1 Hour
Yields: 2 Servings
Ingredients:
1 large rattlesnake, cleaned and boned
2 cups salt
1 gallon water
3 tbsps Creole seasoning
2 tbsps granulated garlic
black pepper to taste
vegetable oil for deep-frying
3½ cups flour
salt to taste
granulated garlic to taste
Method:
Wash boned snake well under cold running water and pat dry. In a stainless steel pot or bowl, dilute 2 cups salt in water. Using a wire whisk, stir to dissolve salt completely. Season water with Creole seasoning such as Zatarain’s® or Tony Chachere®. Add 2 tablespoons of granulated garlic and pepper to taste, whisking to dissolve thoroughly. Add cleaned rattlesnake, cover with clear wrap and refrigerate 48 hours. When ready to cook, heat oil in a home-style fryer such as FryDaddy® according to manufacturer’s directions. If using a cast iron pot, heat 1½ quarts of oil to 350°F. In a large bowl, add flour and season to taste using salt, pepper and granulated garlic. You may wish to sprinkle in a dash of Creole seasoning. Remove snake from salt solution, drain well on paper towels then cut into 2-inch pieces. Drench snake pieces in seasoned flour, shaking off excess, and deep-fry until golden brown and meat begins to float. Remove from oil, drain and serve hot with Louisiana Tartar Sauce or Remoulade Sauce.
Fried seafood and wild game is an essential part of bayou camp culture. At fishing camps around the state, hunters stand over the fry pot exchanging recipes and camp stories. This wonderful recipe was given to me by Conrad and Judy Cathey from Toledo Bend, La. The saltwater solution not only helps flavor the meat thoroughly, but also adds additional moisture.
