- Snake meat
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon mesquite seasoning available kentrollins.com or your favorite seasoning blend
- ½ teaspoon cayenne
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 tablespoons cornstarch
- 1 cup milk
- 2 large eggs
- Fry oil
- For fresh snake meat, clean the snake well and cover it in buttermilk overnight.
- Drain the snake from the buttermilk and cut into about 3 to 4-inch pieces.
- In a medium bowl, combine the dry ingredients.
- In a separate bowl, whisk together the milk and eggs.
- Dip the snake pieces in the milk mixtures to coat well then dredge through the flour mixtures to generously coat. Repeat to double coat.
- Heat about 2-inches deep of fry oil in a Dutch oven or deep fryer to 350 degrees Fry a few pieces of the snake at a time until golden brown. Drain and let cool on a paper towel. Serve with dipping sauce.
- For the dipping sauce: Whisk together 2 tablespoons mayonnaise, 1 tablespoon honey and ½ teaspoon liquid smoke.
Culinary Creations 