After The Hunt with Chef John Folse | LPB
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Saturday, December 15, 2018
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Prep Time: 1 Hour
Yields: 2 Servings

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

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.

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