Cajun Snake Fry


Excellent tasting meat, just be careful when you catch em'. Rattlesnake is the only one I have prepared but I have been told that any snake fixes just as well.




2 three or four ft. snakes

1 cup shortening

1/2 cup flour

3 cups milk

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic juice

1/2 teaspoon ground cayenne pepper

1/4 teaspoon black pepper

dash of white pepper

dash of oregano

dash of rosemary

salt to taste


Skin, clean and rinse snake well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt. Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the snake and fry until golden brown.

Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.


Copyright 1995-2002 FishersNet