Learn how to cook snake, and you'll be ready for almost anything.
A companion piece to How to Skin and Clean a Dead Snake.
1 box Jiffy cornbread mix
1/2 c egg whites (I used the pre-packaged eggwhites to avoid wasting yolks)
splash black pepper
1/2" oil (depends on pan size)
Step 1: Acquire fresh snake
Snakes do a fine job keeping the world free of unnecessary rodents; don't kill them unless absolutely necessary! That said, if you do kill a snake, or find one dead, don't let it go to waste.
The snake in this Instructable was run over by a car; Eric found it a couple minutes later, its heart still beating, in the process of expiring by the side of the road. Since we knew both time and cause1 of death, and refrigerated the carcass promptly, it was safe to eat.
A bit of internet research identified it as a probable Black Rat Snake, a non-poisonous Indiana resident.
1 Note that snakes can also die from eating poisoned rodents. You dont want to eat a snake dosed up with warfarin or other toxin2. Pay attention to context.
2 It's apparently fine to cook and eat poisonous snakes- cooking is sufficient to inactivate any venomous residue.
Step 2: Skin and clean snake
Rinse the carcass, and wipe down with a clean paper towel, then cut the body in to manageable lengths with a sharp knife or pair of poultry shears.
Step 3: Dredge
I dipped the segments in a bit of egg white (milk would also do) before dredging them in a pepper and sweet cornmeal mix (actually just Jiffy mix with some extra black pepper).
Knock off the excess.