Deep-fried Rattlesnake

Rinse the cleaned and sectioned rattlesnake pieces thoroughly under cold running water, then pat completely dry with paper towels. Season the pieces generously with salt and pepper.

In a shallow bowl, whisk together the egg and milk until fully combined to create an egg wash. In a separate shallow dish, mix the cornmeal, flour, cracker crumbs, salt, and pepper until evenly blended.

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of at least 3 inches and heat to 350°F (175°C), using a thermometer to monitor the temperature.

Dip each rattlesnake section into the egg wash, allowing any excess to drip off, then dredge thoroughly in the seasoned cornmeal and cracker crumb mixture, pressing gently to ensure an even coating.

Carefully lower the coated rattlesnake pieces in small batches into the hot oil, avoiding overcrowding the pot. Fry for 4 to 6 minutes, turning occasionally, until the coating is deep golden brown and crispy.

Using a slotted spoon or spider strainer, remove the fried pieces and transfer them to a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt while still hot.

Allow the fried rattlesnake to rest for 2 to 3 minutes before serving to let the crust set and the meat cool to a safe eating temperature. Serve immediately as a snack or small plate.