Pan Frying Rattlesnake

Pan Frying Rattlesnake

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Hey Group, thanks for checking out this video, the recipe below is more of a guide, there's no right or wrong measures for your dry mix. It's one of those things you play with and learn as you go; everybody has their own preference on how they like it to taste.

If you get to try this recipe out let me know how it tastes and post a picture, or if you've got other ideas on how I can cook up a rattlesnake, comment below!


  • 2 Eggs
  • ½ c. Milk
  • Flour
  • Cornmeal
  • Salt
  • Pepper
  • Garlic, Cajun Seasoning, Flavor to suit


  1. If cooking on a fire, you need to get a hot bed of coals burned down, if on a stove, wait until after prep is done to start heating oil.
  2. Crack both eggs into a bowl and add ½ cup of milk.
  3. Beat the eggs and milk until the yolks are smooth and there is a consistent yellow color through the mix.
  4. Place the snake meat in the milk and egg wash.
  5. Stir it around and let it sit for a minute while you blend the cornmeal, flour, and spices in a bowl or ziplock bag.
  6. After blending the dry ingredients, place the snake in the dry mix and move it around to coat the outside and the inside of the cavity with dry mix.
  7. If you like a heavier batter, repeat egg wash and dry mix steps again.
  8. When oil is hot, but before it starts popping, lay snake in oil and cover if you have a lid.
  9. Time is hard to judge when frying, wait until you have a nice crispy brown coat on the side in the oil and flip the snake over to cook the other side.
  10. Let the second side cook long enough to get a crispy brown coat on it.
  11. Remove from oil, let it cool before you enjoy your Pan Fried Rattlesnake!

Note: This recipe is for a 4 ft Rattlesnake.  Make adjustments to ingredient quantities in respect to the snake size and build.

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