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Fried Rattlesnake Recipe

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This recipe for Fried Rattlesnake, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Trent Willmon
Added: Tuesday, January 2, 2007


One or more snakes
~ 1/2 cup Vinegar or 2 Tbsp salt for marinating large snake
Your favorite cooking oil (enough to be about 1" deep or more in a skillet or pan)
~ 1 cup Flour to coat
Salt: 1/2 tsp or to taste
Black pepper: 1/2 tsp or to taste
Garlic powder: 1/2 tsp. or to taste

1 whole egg
~2 Tbsp water, mixed with egg (Better yet, use your favorite beer. Drinking the small amount of left over beer will settle the nerves of the faint-hearted, who might resist being near even a dead snake)
flour to add to egg mixture to make a batter a little thinner than sour cream.*

Assuming your snake has already been skinned and cleaned, rinse it thoroughly and cut into chunks about 3" long. The larger the diameter of the snake, the "gamier" it will taste. If you don't like the aroma or taste of strong-tasting fish, you will want to marinate the snake several hours or overnight in water with either salt or vinegar added.

Stir a raw egg and beer or water into a bowl (one large enough to dip the snake pieces into); stir in enough flour to make a batter of medium thickness.

Prepare the seasoned-flour dry mixture (mixing in salt, pepper and garlic).

Drain and dry the snake pieces with a paper towel. Dip pieces individually first into the egg mixture then into the dry flour mixture. Place separately on a piece of waxed paper to "rest." (The coated meat will get sticky after several minutes, at which time you can either re-dip into the dry mixture and shake off the excessive dry mix and place into the hot oil to cook. By letting the coating get sticky, the meat will retain more of its moisture. There is not a lot of meat on even a large rattlesnake; so you don't want it to dry out.)

While the snake is "resting," heat the oil ion medium heat in your favorite deep-frying pan (The oil should be at least an inch deep, deeper if the snake is big around. It's okay to turn the snake over, but the oil needs to be at least a bit more than half the snake's thickness). The oil is hot enough when a few drops of water "slung" into the oil sizzles and "spits" back atcha. Add pieces slowly enough that the grease doesn't cool too much.

When the meat is a golden-brown, remove pieces and set to drain on absorbent paper towels.

Serve with beer and pecan pie. ; - )

Personal Notes:
Personal Notes:
When I was a baby, my parents taught in a tiny country school in McAdoo, Texas. Although Mom taught only, half-time, she had three different courses to teach, one of which was high school Biology. Since she didn't allow students to be squeamish about dissecting frogs, then when one of her students killed a rattlesnake when on a class field trip, she had to be willing to eat his "catch."

As I grew older, Mom says I was sometimes a picky eater; so she had to trick me into trying various dishes. The first time she served fried rattlesnake (from one of Dad's "harvesting" adventures), she told me we were eating fried catfish. That belief worked for a while... long enough for me to decide that the "catfish" tasted pretty good. However, since I'd seen fish before, it wasn't long before I questioned why this one had so many bones, especially bones that were more like ribs than regular fish bones. It was then that the truth came out. However, meantime, I'd decided that these "funny catfish" tasted pretty good. Below is the way I remember them being cooked.




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